Lemony Pork meatballs and spring onion mash

Lemony Pork meatballs and spring onion mash

(9pp-10pp if counting depending on what meat mince you use or 2pp on FH )

Serves 4

·        800g potatoes peeled and chopped (17pp)

·        1 slice of wholemeal  Danish bread (toasted for breadcrumbs)  (1pp)

·        125ml of skimmed milk (1pp)

·        Zest from a lemon and juice from half of it

·        4 teaspoons for gravy granules (2pp)

·        250ml boiling water

·        Bunch of spring onions chopped

·        500g lean minced pork/turkey (19pp/14pp)

Ø  Boil potatoes for 15 mins

Ø  Meanwhile put the breadcrumbs from the Danish bread into a mixing bowl  and add 1 tbsp of the milk, put the lemon zest in the bowl and mix it with the mince, shape into 20 spall meatballs

Ø  Spray a non-stick frying pan with lo cal spray and cook the meatballs for 20 12 mins until browned and cooked through

Ø  Make the gravy granules with the boiling water, pour over the meatballs. Add lemon juice to taste.

Ø  Drain potatoes, use the same pan to cook the spring onions in low cal spray for 2 mins, add the milk and heat through. Return the potatoes to the same pan with the milk and onions and mash.

Ø  Serve with meatballs and sauce