Pork and apple meatballs

Ingrédients

You will need to serve 4

Under 500kcal per portion & 30g protein

For the balls

500g lean pork mince

2 small apples, diced into cubes

1 white onion, finely diced

50g fresh breadcrumbs

1 egg

1 tsp garlic granules

1 tsp honey

1 tsp wholegrain mustard

For the sauce

1 leek

2 minced loved garlic

250g chestnut mushrooms

Fresh thyme

2 tbsp flour

500ml chicken stock

1 heaped tbsp halffat creme fraiche

Lemon and parsley to finish

1 tsp wholegrain mustard

Instructions

* In a pan over medium heat, sweat the diced apples and onions until they start to caramelise, about 5-7 minutes.

* In a large mixing bowl, combine the caramelised apple and onion with the pork mince, breadcrumbs, egg, garlic granules, honey, and 1 tsp of wholegrain mustard. Mix well. Shape into golf ball-sized meatballs.

* In the same pan, add a bit of oil and brown the meatballs on all sides, remove and set them aside.

* In the same pan, add the sliced leek, garlic and mushrooms. Cook with some fresh thyme for 5 minutes until the vegetables are softened. Sprinkle the flour over the vegetables and stir well to combine.

* Gradually whisk in the chicken stock, ensuring there are no lumps. Bring the mixture to a simmer.

* Add 1 tsp of wholegrain mustard and the crème fraîche. Stir until the sauce thickens slightly. Season with salt and pepper to taste. Add the meatballs back to the pan, simmer gently for another 10 minutes, or until the meatballs are cooked through.

* Finish the sauce with a sprinkle of lemon zest and chopped parsley for freshness.

* Serve with mash and vegetables.