Double Classic Pork Meatballs & Crushed Potatoes

• Meanwhile, chop broccoli (including stalk!)  
into small florets. 
• Thinly slice carrot into sticks. 

• In a large frying pan, heat a drizzle of olive oil 
over medium-high heat.
• Cook carrot and broccoli until tender,  
5-6 minutes.  
• Add remaining garlic and cook until fragrant,  
1 minute. Transfer to a bowl and cover to  
keep warm. 

TIP: Add a dash of water to the pan to help speed up 
the cooking process. 

• Meanwhile, in a medium bowl, combine pork 
mince, fine breadcrumbs, classic roast 
seasoning and the egg.
• Using damp hands, roll heaped spoonfuls  
of pork mixture into small meatballs 
(4-5 per person). Transfer to a plate. 

• 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).
• Remove pan from heat, then add the honey, 
turning meatballs to coat.