Pork Meatballs & Creamy Dijon Sauce With Butter Bean Crush

Updated at: Thu, 17 Aug 2023 07:02:52 GMT

Step 1

Preheat your oven to 220C/200C fan/gas mark 7. Roughly chop the parsley (stalks and all). In a medium bowl, add the pork mince, breadcrumbs and half of the parsley. If you would like to, season with salt and pepper. Using your hands, mix everything together until very well combined. Form the mixture into evenly sized balls, 5 per person. Place the meatballs onto one half of a foil lined baking tray. Roast in the oven, on the middle shelf, until golden brown, 12-15 minutes. IMPORTANT: Wash your hands after handling raw meat. Pork is cooked when no longer pink in the middle

Step 2

Boil your kettle, half full. Trim the bottom 2 cm off of the asparagus and discard. Trim the green beans. Peel and grate the garlic (or use a garlic press). Drain and rinse the butter beans.

Step 3

Heat a small saucepan on a medium-high heat. Add water from the kettle (see ingredients for amount), the butter beans and half of the garlic. Bring to a boil and then simmer until the beans have softened, 3-6 mins. Remove from the heat, add a drizzle of olive oil then season with salt and pepper, if you wish. Crush with a masher. Set aside, covered, to keep warm.

Step 4

When the meatballs have 10 mins left, place the asparagus and green beans on to the other half of the baking tray (use two trays if necessary). Drizzle with olive oil, toss to coat and if you would like to, season with salt and pepper. Return to the oven and roast until golden, 8-10 mins. Turn halfway through.

Step 5

Heat a medium frying pan on a medium-high heat with a drizzle of oil. Add the remaining garlic to the pan and fry until softened, 1 min. Add the Worcester sauce, Dijon mustard, creme fraiche and water (see ingredients for amount). Stir to combine, season with salt and pepper if you wish, then simmer until thickened, 2-3 mins. Meanwhile, on a medium heat, warm through the butter bean crush (add a splash of water if dry), 1-2 mins.

Step 6

Divide the roasted veggies and butter bean crush between your plates. Add the meatballs and cover with sauce. Garnish with the remaining parsley.

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