[BYOP] Saucy Pork Meatball & Pesto Bar

• Meanwhile chop broccoli (including stalk!) into small florets. Thinly slice carrot into sticks. Finely chop brown onion (see ingredients). • In a medium bowl, combine pork mince, Aussie spice blend, fine breadcrumbs, the egg and a good pinch of salt. • Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (4-5 per person). Transfer to a plate.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Transfer to a bowl and set aside.

• While meatballs are cooking, add broccoli, carrot and a generous splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave veggies on high until just tender, 2-4 minutes. • Drain veggies, then return to the bowl, season, drizzle with olive oil and cover to keep warm.

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook onion, until tender, 3-5 minutes. • Stir in passata, chicken stock pot, the water, a pinch of sugar, the Italian herbs (see ingredients) and the butter and simmer, until slightly reduced, 2-3 minutes. • Return meatballs to pan, tossing to coat, until heated through, 1 minute. Season with pepper.