Dinner recipe
Golden pork meatballs, apples and cabbage in a savoury mustard pan sauce with crisp-edged crushed potatoes.
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Ingredients
large deep frying pan with lid, large saucepan, clean plate, instant-read thermometer
Method
Halve the baby potatoes, put them in a large saucepan and cover with cold water. Add 0.5 teaspoon salt, bring to the boil and simmer for 14 to 16 minutes until a knife slides in easily, then drain well.
Mix the pork mince with the black pepper and dried thyme, then shape into 16 even meatballs. Core the apples and cut them into wedges, thinly slice the onion and sweetheart cabbage, and finely chop the garlic.
Heat 1 tablespoon olive oil in a large deep frying pan over medium-high heat. Add the pork meatballs and cook for 7 to 8 minutes, turning often, until golden all over. Transfer to a clean plate; they will finish cooking in the sauce.
Lower the heat to medium, add the onion and apple wedges to the same pan, and cook for 4 to 5 minutes until the onion softens and the apple edges colour. Stir in the garlic for 30 seconds.
Add the sweetheart cabbage and 150ml vegetable stock to the pan. Cover and cook for 4 minutes, then uncover and stir until the cabbage is bright and just tender.
Stir in the wholegrain mustard, honey, red wine vinegar and remaining 250ml vegetable stock. Return the pork meatballs and any resting juices, then simmer for 6 to 8 minutes until the sauce lightly coats the ingredients and the centre of the largest meatball reaches 70°C for 2 minutes with no pink meat remaining.
Check the largest meatball rather than judging only by surface colour.
Return the drained baby potatoes to their saucepan with the remaining 1 tablespoon olive oil and 0.5 teaspoon salt. Crush lightly with a fork so the edges break but the centres remain chunky, then divide between plates and spoon over the pork meatballs, apples, cabbage and mustard sauce.
