Spiced Pork Meatballs & Caramelised Onion

While the potatoes are roasting, thinly slice the red onion. Roughly chop the tomato. Thinly slice the white turnip. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, stirring, until softened, 5-6 minutes. Reduce the heat to medium, then add the balsamic vinegar, water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

In a medium bowl, combine the pork mince, fine breadcrumbs, egg, Aussie spice blend, remaining garlic and a pinch of salt. Using damp hands, roll heaped spoonfuls of the pork mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person.

Wash and dry the frying pan, then return to a medium-high heat with a generous drizzle of olive oil. Cook the meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a plate.

While the meatballs are cooking, combine the tomato, turnip, mixed salad leaves and a drizzle of balsamic vinegar and olive oil in a large bowl. Season to taste.

Divide the spiced pork meatballs, cheesy garlic roast potatoes and tomato salad between plates. Top the meatballs with the caramelised onion. Serve with the garlic aioli.