Method
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1
Preheat the oven to 200c and boil the kettle.
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2
Put the chopped potatoes into a pan and cover with boiling water for 15-20 mins.
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3
Meanwhile put the pork mince into a mixing bowl with the Italian herbs with a pinch or salt and pepper. Use your hands to make into small balls around 5 per person.
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4
In a large frying hot frying pan add some oil. Then add the meatballs and cook until browned all over. After about 5 mins add the red onion and pancetta and cook for another 5 mins.
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5
To the meatballs add the chicken stock, cover and cook for 8 mins. Put your Broccoli into a baking tray and cover with a drizzle of oil and salt and pepper and put into the over for 8 mins.
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6
Mash the potato with the cheese. To make it silky you can add a knob of butter and a splash of milk if you have it. Put the lid back on and keep warm.
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7
When the meatballs are cooked through remove the lid and add the redcurrant jelly. Cook for around 2 mins until the jelly has melted.
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8
Serve with a dollop of mash and broccoli on the side.