Lean Pork & Sage Meatballs With Mash And Onion Gravy

Preheat the oven to 160°C/ 140°C (fan)/ gas 3

Peel and finely slice your red onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-low heat

Once hot, add the sliced onion with a pinch of salt and cook for 7-8 min or until soft and caramelised

While the onion is cooking, combine your lean pork mince (remove the paper if required!), panko breadcrumbs, dried sage and a generous pinch of salt and pepper in a bowl

Mix everything together until fully combined, then shape into 3 meatballs per person (they don't have to look perfect!) – these are your lean pork & sage meatballs

Once the onion is soft and caramelised, transfer it to a plate and return the pan to a medium-high heat with a drizzle of vegetable oil

Add the lean pork & sage meatballs to the pan and cook for 4-5 min, turning frequently, until they're browned on all sides

Once browned, transfer to a plate and reserve the pan for later

Whilst the meatballs are cooking, wash, then add your shredded kale to a baking tray (or two!)

Add 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil and a pinch of salt and mix well

Put the tray[s] in the oven for 10-15 min until crisp

Boil a kettle

Meanwhile, chop your potatoes (skins on) into rough, bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and a generous pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

Dissolve your beef stock mix in 300ml [450ml] [600ml] boiled water

Return the reserved pan to a medium-high heat with knob of butter

Once melted, stir in 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 1-2 min, add the beef stock and onion marmalade and whisk until combined

Return the browned lean pork & sage meatballs and caramelised red onion to the pan and cook for 12-15 min or until the sauce has thickened into a gravy-like consistency and the meatballs are cooked through (no pink meat!)

Once the potatoes are cooked, drain and return them to the pot

Return the drained potatoes to a low heat with a knob of butter and a splash of milk

Season with a pinch of salt and mash until smooth