Pork Swedish-Style Meatballs with Potato Mash

Ingredients:

80g creamed coconut

2 tsp dried dill

4 garlic clove

1 lemon (use half)

2 red onion

1 handful of fresh flat-leaf parsley

500g free-range pork mince

4 large white potato

1 beef stock cube

240g tenderstem broccoli

Method:

1. Boil a kettle. Trim the broccoli. Peel the potatoes and chop into 2cm pieces. Place in a saucepan and cover with lightly salted boiling water. Simmer for 15 mins, until softened.  Mash the potatoes (with a knob of butter/dairy free alternative and milk/dairy free alternative if you like it more creamy).  Stream the broccoli for 5 mins.

2. Finely slice the onions. Finely chop or crush the garlic. Roughly chop the parsley and dill. Add the pork, dill, parsley and half the garlic to a bowl. Season with sea salt and black pepper. Form the mix into 20 meatballs.

3. Heat a frying pan with 2 tsp oil on a medium-high heat. Cook the meatballs for 8 mins, until golden brown all over, then set aside. Remove the creamed coconut from the sachet and dissolve, along with the stock cube, in a jug with 300ml boiling water.

4. Reheat the pan with 2 tsp oil on a medium heat. Add the onions and remaining garlic; cook for 5 mins, until soft. Add the coconut stock mixture and simmer for 5 mins, until the sauce thickens.

5. Add the browned meatballs to the pan and stir to coat in the sauce. Add a lid and simmer for a final 5 mins, until the pork is cooked through. Squeeze in the juice from half the lemon (to taste).

6. Serve the mash with the broccoli, meatballs and sauce.