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, Aussie 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.

• 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 and cover to keep warm. • Drain potatoes 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 medium-high 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, 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.