Caraway pork meatballs with apple & cabbage mash

Step by Step

Step 1

Preheat the oven to 220ºC, gas mark 7. Put the apples and onion into a medium roasting tin, then toss with the oil and a pinch of salt. Roast for 10 minutes.

Step 2

Meanwhile, put the mash into a large saucepan with 150ml water. Top with the cabbage and season. Cover and cook gently for 15 minutes, stirring often, until the potato is piping hot and the cabbage just tender. Add a dash more water along the way.

Step 3

Stir the onion and apple, scatter with the meatballs and caraway seeds, then roast for 10 minutes, until the meatballs are light golden.

Step 4

Stir the crème fraîche, stock and 2 tsp mustard into the meatball tin. Return to the oven for 5 minutes until saucy, and the meatballs are cooked through with no pink meat and juices that run clear. Check the seasoning, stir in 1 tsp mustard to taste, if liked, then serve over the Savoy mash, with more mustard on the side, if liked.