Southern Fried Pork Meatballs With Smoky BBQ Beans

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil half a kettle

Peel and chop your sweet potato[es] into bite-sized pieces

Add the chopped sweet potato to a baking paper-lined baking tray (or two!) with half of your southern fried seasoning (save the rest for later!), a drizzle of vegetable oil and a pinch of salt

Give everything a good mix up until fully coated

Put the tray[s] in the oven for an initial 10 min or until starting to soften

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Peel and finely slice your red onion[s]

Trim, then slice your spring onion[s]

Combine your pork mince (remove the paper if required!) with the remaining southern fried seasoning and a pinch of salt and pepper in a bowl

Give everything a good mix up until thoroughly combined (clean hands are the best way!)

Divide and shape the mince into 3 meatballs per person

Once the potatoes have had an initial 10 min, remove the baking tray[s] from the oven and add the meatballs to one side

Put the tray[s] in the oven for 15 min until the meatballs are cooked through (no pink meat!) – this is your roasted sweet potato & southern fried meatballs

(Doubled your protein? Do this in batches!)

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

Once hot, add the sliced pepper and sliced onion with a pinch of salt

Cook for 8-10 min or until softened and starting to caramelise

Once the onion and pepper has softened, add your tomato paste and ground smoked paprika with 1/2 tsp [3/4 tsp] [1 tsp] sugar cook for 1 min or until fragrant

Once fragrant, add 100ml [150ml] [200ml] boiled water with your cannellini beans (no need to drain!) with all the bean water and your chicken stock mix

Cook for 4-5 min or until slightly thickened

Once thickened, add your BBQ sauce and stir through the roasted sweet potato – this is your smoky BBQ beans