Italian Pork Meatballs & Bacon-'Mato Sauce

• Meanwhile, thinly slice carrot into sticks. Trim green beans. Pick thyme leaves.
• In a medium bowl, combine pork mince, classic roast seasoning, 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. 

• Place a colander or steamer basket on top of the potatoes and add carrot and green beans.
• Cover and steam until veggies are tender and potatoes are easily pierced with a fork, 7-8 minutes.
• Transfer veggies to a bowl. Season with salt and pepper and cover to keep warm. 
• Drain potatoes and garlic and return to saucepan. Add the milk, butter(for the mash) and a pinch of salt and mash until smooth. Cover to keep warm. 

• Meanwhile, heat a large frying pan over mediumhigh heat with a drizzle of olive oil. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded).
• Transfer to a plate. 

• Return frying pan to medium-high heat, with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 6-7 minutes.
• Reduce heat to medium, add tomato sugo, the butter (for the sauce), thyme, the brown sugar and a splash of water and simmer until slightly reduced, 1-2 minutes.
• Return meatballs to the pan and turn to coat.