Swedish Pork Meatballs & Bacon-Parsley Sauce

• Meanwhile, combine pork mince, fine breadcrumbs, the egg and garlic & herb seasoning in a medium bowl. • Using damp hands, roll heaped spoonfuls of 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. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a plate.

• Meanwhile, cut lemon into wedges. Trim green beans. Roughly chop silverbeet and parsley. Finely chop garlic. • In a second large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans, tossing, until tender, 4-5 minutes. • Add silverbeet and garlic and cook until fragrant and just wilted, 1-2 minutes. • Remove pan from heat. Add a generous squeeze of lemon juice. Season with salt and pepper. Transfer to a serving dish. Cover to keep warm.

TIP: Add a splash of water to help speed up the cooking process!

• Return the first frying pan to medium-high heat with a drizzle of olive oil. When the oil is hot, cook diced bacon, breaking bacon up with a spoon, until golden, 4-5 minutes. • Reduce heat to medium-low, then stir through light cooking cream, vegetable stock powder and Dijon mustard. Simmer until slightly thickened, 2-3 minutes. • Remove pan from heat, then stir through parsley. Return cooked meatballs and any resting juices to the pan, gently turning meatballs to coat. Set aside.