Herby Pork Meatballs & Onion Chutney

Meanwhile, finely chop garlic and herbs. Cut tomato into wedges. Roughly chop cucumber.

In a medium bowl, combine pork mince, fine breadcrumbs, the egg, herb & mushroom seasoning, garlic and a pinch of salt. Using damp hands, roll heaped spoonfuls of mixture into small meatballs (4-5 per person). Transfer to a plate.

Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs!

In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Remove the pan from heat, then add onion chutney, a drizzle of balsamic vinegar and the water, then toss meatballs to coat.

TIP: Add a splash more water if the glaze looks too thick.

While the meatballs are cooking, combine tomato, cucumber, mixed leaves and a drizzle of balsamic vinegar and olive oil in a large bowl. Season with salt and pepper, then toss to combine.

Little cooks: Take the lead by tossing the salad!