Pork Meatballs in Creamy Chive Sauce

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

In a large bowl, combine the Italian style herbs, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the pork mince and half the garlic. Season with pepper and mix together with your hands.

Roll the mince into even-sized balls, 5 per person. Pop your meatballs onto another baking tray. IMPORTANT: Wash your hands and equipment after handling raw mince.

Halve any thick broccoli stems lengthways.. Roughly chop the chives (use scissors if easier).

When the chips are halfway through cooking, turn them and add the meatballs to the top shelf of your oven.

Bake 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 broccoli and cook until tender, 3-5 mins. Once cooked, drain in a sieve and pop back into the pan, off the heat.

Season with salt and pepper, add 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 remaining garlic and stir-fry until fragrant, 30 secs.

Stir in the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount). Bring to the boil and simmer until slightly thickened, 1-2 mins.

Once thickened, stir in three quarters of the chives. Season to taste with pepper, then remove from the heat.