NZ Pork Meatballs & Tomato Veggie Sauce

While the veggies are roasting, add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 15 minutes. Drain the potato and return to the saucepan. Add the butter (40g for 2 people / 80g for 4 people), milk and the salt (for the mash) to the saucepan. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm.

While the potato is cooking, in a medium bowl, combine the pork mince, fine breadcrumbs, egg, salt (for the pork) and 1/2 each of the grated Parmesan cheese, rustic herb spice blend and garlic. Using damp hands, take a heaped spoonful of the pork mixture and gently shape into a small meatball. Set aside on a plate and repeat with the remaining mixture. You should get about 4-5 meatballs per person.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the meatballs and cook until browned and cooked through, 8-10 minutes. Roughly chop the silverbeet. Drain and rinse the cannellini beans (see ingredient list).

When the meatballs are cooked, reduce the pan heat to medium. Add the remaining garlic and toss to combine. Add the chopped tomatoes with roast garlic & onion, roast veggies, cannellini beans, brown sugar, chicken stock, a pinch of chilli flakes (if using) and the remaining butter (20g for 2 people / 40g for 4 people) and rustic herbs. Simmer until slightly thickened, 1-2 minutes. Add the silverbeet and gently stir to wilt, 1-2 minutes. TIP: Add a splash more water to your sauce if it's looking dry! Season to taste.