Mini Parmesan Pork Meatballs

Heat a good drizzle of olive oil in a large frying pan over a medium-high heat. Add the pumpkin and cook, stirring occasionally, for 10-12 minutes or until tender and golden.

While the pumpkin is cooking, combine the pork & veal mince, eggs, fine breadcrumbs, garlic, Parmesan cheese and rosemary in a medium bowl. Season with a pinch of salt and pepper. Take 1 heaped tbs of the pork mixture and shape into a mini meatball. Set aside on a plate and repeat with the remaining mixture. Tip: The mixture should make 4-5 meatballs per person.

Add the broccoli and green beans to the pan with the pumpkin and cook, tossing, for 6-7 minutes, or until tender. Tip: Add a dash of water to speed up the cooking process! Add the butter and stir through until melted. Season with a generous pinch of salt and pepper. Remove from the heat and cover with a lid to keep warm.

While the veggies are cooking, heat a drizzle of olive oil in a second large frying pan over a medium-high heat. Add the pork meatballs and cook for 8-10 minutes, flipping regularly, or until browned all over and cooked through. Tip: The meatballs are cooked when they are no longer pink in the middle.