The ultimate comfort food: sweet red pepper mixed into these meatballs add depth of flavour and parsnip mash is a great twist on your usual spuds
Prep:5 mins
Serves 2
¼ tsp cinnamon1 tsp smoked paprika1 red pepper, chopped2 garlic cloves, crushed1 tsp oregano1 wholemeal pitta bread, torn into pieces250g lean pork mince1 egg, beaten2 tsp olive oil3 parsnips, peeled and chopped140g passata1 tbsp flat-leaf parsley, chopped
STEP 1Heat oven to 190C/170C fan/gas 5. In the small bowl of a food processor, put the cinnamon, half the paprika, the pepper, 1 garlic clove, the oregano and torn pitta. Blitz until very finely chopped, then tip into a large bowl and add the mince and the egg, and season well. Rub 1 tsp of the oil over a large baking sheet. Squish the pork and pepper mixture together with your hands, shape into 8 meatballs and place evenly spaced on the prepared baking sheet.STEP 2Bake the meatballs for 20 mins or until cooked through and lightly golden. Meanwhile, cook the parsnips in a pan of boiling water over a high heat for 15 mins, then drain and mash with some seasoning, keeping warm until needed.STEP 3For a quick tomato sauce, put the remaining crushed garlic and paprika in a small saucepan with the passata and cook over a medium heat for 5 mins, until thickened a little. To serve, divide the parsnip mash between the plates, tip the meatballs into the pan with the sauce and stir to coat them, then pile everything on top of the mash. Scatter over the parsley and drizzle with the remaining olive oil. Serve immediately.
