Pork Meatballs & Creamy Herb Sauce

While veggies are cooking, finely chop garlic. Cut tomato into wedges. Thinly slice cucumber into half-moons. Roughly chop herbs and set aside. In a large bowl, combine tomato, cucumber, mixed leaves and a drizzle of balsamic vinegar and olive oil. Season to taste.

TIP: Toss the salad just before serving to keep the leaves crisp.

In a medium bowl, combine pork mince and garlic & herb seasoning. Using damp hands, roll heaped spoonfuls of the mixture into small meatballs (4-5 per person). Transfer to a plate.

TIP: The seasoning helps bind the meatballs!

In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a plate and cover to keep warm.

Wipe out frying pan, then return to medium-low heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. Add light cooking cream, vegetable stock powder, Dijon mustard and a splash of water and simmer until slightly thickened, 1-2 minutes. Remove pan from heat, then stir in the chopped herbs. Return cooked meatballs (and any resting juices!) to pan, gently turning to coat. Season to taste.