Dinner recipe
Pork mince meatballs roasted with baby potatoes, carrots, red onion, sweetheart cabbage, mustard, thyme, and lemon.
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Ingredients
large roasting tray, mixing bowl, knife, chopping board, jug, whisk
Method
Heat the oven to 220C/200C fan/gas 7. Halve the baby potatoes, cut the carrots into thin batons, slice the red onion into wedges, shred the sweetheart cabbage, zest and juice the lemon, and crumble the chicken stock cube into 150ml boiling water.
Mix the pork mince with the breadcrumbs, egg, Dijon mustard, lemon zest, dried thyme, a pinch of salt, and black pepper. Shape into 20 small meatballs, pressing each one firmly so it holds together.
Toss the potatoes, carrots, and red onion on a large roasting tray with 1 tablespoon olive oil, half the wholegrain mustard, and a pinch of salt. Roast for 16 minutes until the potatoes are beginning to colour.
Turn the vegetables, nestle the pork meatballs among them, and drizzle the meatballs with the remaining olive oil. Roast for 12 minutes until the meatballs are browned on top.
Whisk the stock with the remaining wholegrain mustard and 1 tablespoon lemon juice. Add the sweetheart cabbage to the tray, pour over the mustard stock, and roast for 4 to 5 minutes until the cabbage is glossy and still has a little bite.
Check the pork meatballs are piping hot in the centre. Spoon the meatballs, potatoes, carrots, cabbage, and tray juices onto plates, then squeeze over the remaining lemon juice to brighten the mustard sauce.
