Recipe for Classic Dill & Parsley infused Meatballs served in a cream sauce with butternut & tenderstem broccoli
150g pork mince
1/4 tsp dried dill
1/2 tsp dried parsley
1/4 red onion – peel & chop finely
1/2 clove garlic – peel, grate finely & chop
1/8 butternut – peel, deseed & dice (1½ cm)
100g tenderstem broccoli – trim ends
1/4 lemon – cut into wedges
olive oil (from your pantry)
salt & pepper (from your pantry)
Preparation: Prepare all ingredients as indicated above.
Meatballs: Mix together the pork mince, dried dill and dried parsley, season generously with salt and pepper and shape the mixture into golf ball sized meatballs. Add a drizzle of olive oil to a pan on medium-high heat. When hot, add the meatballs and cook for 3-4 minutes, until lightly browned. Remove and set aside.
Meatballs in cream sauce: Boil the kettle. Using the same pan on medium-high heat, add the onion with a pinch of salt and pepper and cook for 5 minutes. Then add the garlic and butternut with boiling water (½ cup), cover with a lid and cook for 5 minutes. Pour in the cream and stir. Then add the meatballs back into the pan, season and simmer (gently boil) with the lid on (leaving a slight gap so the cream doesn’t bubble over). Simmer for 10 minutes until the butternut is almost cooked. Place the tenderstem broccoli on top of the meatballs and butternut and cook for another 3 minutes with the lid on (slight gap) until the butternut, meatballs and tenderstem broccoli are all cooked.
Serve while warm, season to taste and serve with lemon wedges on the side.