Pork Meatballs in Creamy Mustard Sauce

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth.

Season with salt and pepper. Cover with a lid to keep warm.

While the potatoes cook, in a large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts) and two thirds of the garlic, then add the pork mince. 

Season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person, then pop onto a large baking tray.

When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. The meatballs are cooked when no longer pink in the middle.

When the meatballs have cooked for 4-5 mins, add the green beans to the baking tray. Drizzle with oil, season with salt and pepper, then roast for the remaining time until tender, 8-10 mins. 

If you'd prefer to boil your green beans, boil them for 4-6 mins, until tender.

Meanwhile, heat a drizzle of oil in a large saucepan on medium heat.

Once hot, add the remaining garlic and stir-fry for 1 min. 

Next, stir in the creme fraiche, chicken stock paste, wholegrain mustard and water for the sauce (see pantry for amount). Simmer until thickened, 2-3 mins. 

When the meatballs are cooked, add them to the creamy sauce and stir to coat.