Pork Meatballs, Pancetta and Cheesy Mash

This Italian themed meal is accompanied by crispy pancetta. The sauce is perfect and very quick to make. Recipe Trolley
Prep: 0H 10M
Cook: 0H 25M
Serves: 2



Preheat the oven to 200c and boil the kettle.


Put the chopped potatoes into a pan and cover with boiling water for 15-20 mins.


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.


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.


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.


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.


When the meatballs are cooked through remove the lid and add the redcurrant jelly. Cook for around 2 mins until the jelly has melted.


Serve with a dollop of mash and broccoli on the side.

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