These Pork Meatballs in Creamy Chive Sauce are a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Panko Breadcrumbs(ContainsCereals containing gluten)
Italian Style Herbs
Chicken Stock Paste
Water for the Meatballs
Water for the Sauce
Preheat your oven to 200°C. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the middle shelf until golden, 25-30 mins. Turn halfway through.
In the meantime, pop the panko breadcrumbs into a medium bowl. Add the water for the meatballs (see ingredients for amount) and mix together. Add the pork mince, Italian style herbs and season with salt for the meatballs (see ingredients for amount) and pepper. Using your hands, mix everything together until very well combined. Shape the mixture into evenly sized balls, 4 per person. Pop onto another large baking tray. IMPORTANT: Wash your hands and equipment after handling raw mince.
Trim the green beans. Peel and grate the garlic (or use a garlic press). Roughly chop the chives. When the chips are halfway through cooking, drizzle the meatballs with oil and bake on the top shelf of your oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
When 10 mins of baking time remain, bring a saucepan of water with 1/4 tsp salt to the boil. When boiling, add the beans and cook until tender, 3-5 mins. Once cooked, drain in a sieve and return to the pan, off the heat. Season with salt and pepper (and a knob of butter if you have any), then cover with a lid or foil to keep warm. Set aside.
Meanwhile, heat a drizzle of oil in a medium frying pan on medium-high heat. Once hot, add the garlic and stir-fry until fragrant, 30 secs. Stir in the creme fraiche, water for the sauce (see ingredients for amount) and chicken stock paste. Bring to the boil and simmer until slightly thickened, 1-2 mins, then stir in three quarters of the chives. Season to taste with pepper, then remove from the heat. When the meatballs are cooked, stir them through the sauce and warm through if necessary.
When everything is ready, spoon the meatballs and creamy chive sauce onto your plates. Serve the chips and green beans alongside. Sprinkle over the remaining chives and a pinch of chilli flakes (careful, they're hot) for those who'd like some heat. Enjoy!