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Meatballs in Creamy Sauce

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Instructions

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Preheat oven to 220°C / 200°C fan / gas mark 7. With a sharp knife cut the Potatoes into chips. Peeling is optional. Add to a baking tray, coat with a drizzle of oil and season with salt and pepper. Spread out the chips and avoid overlapping where possible. Use a larger baking tray or a second if needed. Place on the middle shelf of the oven and roast for around 25 to 30 minutes until they are a golden brown colour.
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Prep the garlic (chop, grate, press). Then in a large bowl add a splash of Water, the Italian Herbs and the Panko Breadcrumb. Mix together. Next add the Garlic Clove, Pork Mince, half of the Garlic Clove and season with a little salt and pepper. Get you hands in and mix it all together. Roll into even balls (about 5 per person) and place them onto a baking tray and onto the top shelf of the oven (turn the chips over too).
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Get the Green Beans and trim and halve them. Chop the chives into small bits. Stick the Green Beans into a pan of boiling water and cook for around 5 minutes or until soft.
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Once cooked drain the Green Beans and return to the pan. Season with a little salt and pepper an a little Butter. Leave in the pan with a lid on or cover with foil to keep the heat in.
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Heat in a frying pan a drizzle of oil. Add the remaining Garlic Clove for 30 seconds. Stir in the Creme Fraiche, Water and the Chicken Stock. Bring to the boil and then lower the heat and allow to simmer for few minutes. Stir in two thirds of the chives, add the meatballs and season with a little salt and pepper.
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Share out the chips, Green Beans and creamy meatballs across your plates. Sprinkle the remaining chives over the top. Eat and enjoy!
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