Pork Meatballs in Balsamic Onion Gravy

Meanwhile, peel and grate one third of the garlic (or use a garlic press).

In a large bowl, combine the grated garlic, mixed herbs, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the pork mince.

Season with pepper and mix together with your hands. Roll into even-sized balls, 5 per person. Transfer the meatballs onto one side of a large baking tray. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the remaining garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Add the garlic parcel to the other side of the baking tray. 

Bake the meatballs and garlic on the top shelf of your oven until the meatballs are browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Meanwhile, halve, peel and thinly slice the onion.

Once the pan is hot, fry the onion, stirring often,until softened, 5-7 mins. Stir in the balsamic vinegar. Cook until evaporated, 1-2 mins.

Stir in the flour for the gravy (see pantry for amount) and cook for 1 min. Gradually stir in the water for the sauce (see pantry for amount), then stir in the red wine stock paste. Bring to the boil, stirring out any lumps that form.

Lower the heat and simmer, stirring occasionally, until the gravy has thickened to your liking, 7-8 mins. Add a splash of water if it's a little too thick.

Once the roasted garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

Once the potatoes are cooked, add the roasted garlic, a knob of butter and a splash of milk (if you have any). Mash until smooth. Season to taste with salt and pepper.

Finely chop the chives (use scissors if easier). Mix half of the chives into the mash.

When the meatballs are cooked, add them to the gravy in the frying pan. Add the peas. Mix well to combine. Cook until piping hot, 1-2 mins.