Pork Chorizo Flavoured Meatballs in Tomato Sauce, Veg & Dutch Cream Potato Mash

Prepare Meatballs:

Preheat oven to 200°C. Peel and mince garlic. Small dice ³⁄₄ of the onion (you will have some left over). In a bowl, combine pork mince, ¹⁄₃ of the diced onion, ¹⁄₂ the garlic, spice mix and ¹⁄₂ Tsp salt. Mix well to combine. Roll mixture into 6 evenly sized 3cm meatballs and place on a lined baking tray. Bake until golden brown - about 20 minutes.

Prepare Sauce:

Heat oil in a frypan (or pot) on low to medium heat. Add the remaining onion and garlic. Cook for about 5 minutes or until softened, stirring occasionally. Add the diced tomatoes, season and increase the heat to medium. Cook 8-10 minutes, or until slightly thickened, stirring occasionally. Taste sauce and add salt and pepper as needed.

Prepare Mash:

Peel potatoes and cut into 2 cm chunks. Cover with water in a pot and bring to boil with a pinch of salt. Cook until tender, about 8-10 minutes. Drain, add butter and mash until smooth. Taste and season as required. Cover with lid to keep warm. Put a pot of salted water on to boil for cooking the veg in step 5.

Add Meatballs to Sauce:

Once meatballs are cooked, add to the sauce in the frypan (or pot) and heat through. Check seasoning and adjust if necessary.

Prepare Carrot & Broccolini:

Cut the carrot into 2 mm thick coins. Trim the ends off the broccolini and discard. Cut broccolini in half, leaving the florets intact. Add the carrot and broccolini to the pot of boiling water. Cook for about 2-3 minutes or until cooked as desired, then drain and keep warm.

You Plate It:

Divide sauce, meatballs, carrots, broccolini and mash evenly between plates. Enjoy!