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
