Dinner recipe
Lemon-thyme pork meatballs roasted with mustard potatoes, carrots and onion, served with sweetheart cabbage in a light mustard sauce.
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Ingredients
two 35 × 25cm rimmed roasting trays on separate oven shelves, 3l lidded saucepan, mixing bowl, scales, measuring jug, grater, knife, board and clean probe thermometer
Method
For more than four servings, repeat batches of no more than four, dividing displayed ingredient and method totals between batches. Keep tray sizes, meatball dimensions and per-batch times fixed; allow extra elapsed time. Heat oven to 220°C conventional/200°C fan. Cut potatoes into pieces no larger than 2cm, carrots into 1cm-thick batons and onion into 2cm wedges. Remove the cabbage core and shred leaves 3mm thick. Measure 2g lemon zest and 30ml juice. Prepare all 225ml chicken stock at the dilution stated in the ingredient list.
Mix all raw pork, fresh breadcrumbs, beaten egg, Dijon mustard, dried thyme and 2g lemon zest until evenly combined and cohesive. Shape into balls no larger than 35g and 4cm across, about twenty at the base four servings. Wash hands and utensils after handling raw pork.
Divide all potatoes, carrots and onion between the two 35 × 25cm trays. Toss with 15ml olive oil and 15ml wholegrain mustard, dividing both evenly between trays. Spread in one layer and roast 20 minutes until beginning to colour.
Turn the vegetables and divide the meatballs between both trays, leaving a little space between them. Coat the meatballs with remaining 15ml olive oil, shared between trays. Roast 20–25 minutes, turning carefully and swapping shelves halfway. Check the thickest meatball centres reach 75°C for 30 seconds with a clean probe. The potatoes and carrots should be tender when pierced with a knife. Continue cooking and recheck either component if needed.
During the final 10 minutes of roasting, put all shredded cabbage into the 3l saucepan with all 225ml prepared stock, remaining 15ml wholegrain mustard and 15ml lemon juice. Bring to a simmer, cover and cook 5–8 minutes, stirring halfway, until the cabbage is tender with a little bite. Uncover and simmer 2 minutes. Keep the light mustard cooking liquid to spoon over the meal.
Divide all meatballs, roast vegetables and cabbage evenly between the intended servings. Spoon over all cabbage sauce and cooked tray juices, then drizzle over remaining 15ml lemon juice. Serve straight away.
