Swedish Pork Meatballs & Bacon-Dill Sauce

While the potato is cooking, combine the pork mince, fine breadcrumbs, egg and garlic & herb seasoning in a medium bowl. Using damp hands, take a heaped spoonful of mixture and shape into a small meatball. Transfer to a plate and repeat with the remaining mixture to get 4-5 meatballs per person.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the meatballs, turning, until browned and cooked through, 8-10 minutes. Transfer to a plate.

TIP: If your pan is getting crowded, cook the meatballs in batches for the best results!

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

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

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