Swedish Pork Meatballs & Herby Bacon Sauce

• Meanwhile, in a medium bowl, combine pork mince, fine breadcrumbs, the egg and garlic & herb seasoning. • 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. 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 baby spinach leaves 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 oil is hot, cook diced bacon, breaking up with a spoon, until golden, 4-5 minutes. • Reduce heat to medium-low, then stir through light cooking cream, the salt and Dijon mustard. Simmer until slightly thickened, 2-3 minutes. • Remove pan from heat, then stir through Gourmet Garden lightly dried parsley (see ingredients). Return cooked meatballs and any resting juices to the pan, gently turning meatballs to coat. Set aside.