Swedish Pork Meatball Station

• Meanwhile, chop broccoli (including stalk! See ingredients) into small florets. Thinly slice carrot into sticks. Roughly chop parsley. Thinly slice garlic. • In a medium bowl, combine pork mince, paprika spice blend, fine breadcrumbs and the egg. • Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (4-5 per person). Transfer to a plate.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. • Add meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Transfer to a serving plate and cover to keep warm.

• When meatballs have 5 minutes remaining, add broccoli and carrot and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave veggies on high until just tender, 2-4 minutes. • Drain veggies, then transfer to a serving plate, drizzle with olive oil, sprinkle with diced bacon, season and cover to keep warm.

• Wash out frying pan and return to medium heat with a drizzle of olive oil. • Cook garlic until fragrant, 1 minute. • Stir in longlife cream (see ingredients), chicken-style stock powder and chopped parsley and simmer, until slightly reduced, 1-2 minutes. Season with pepper.