Preparation
Put the pork mince, egg yolk and thyme in a large bowl. Grate the apple (discarding the core) and add to the pork mince for a bit of sweetness. Soak the bread in cold water for 1 minute, then squeeze well and crumble it into the bowl. Season and mix everything well with your hands, then shape the mixture into meatballs (you should get about 20).
Heat the oil in a large nonstick frying or sauté pan and brown the meatballs for about 8-10 minutes. Meanwhile, thinly slice the onion. Once browned, set the meatballs aside on a plate. Add the onion to the pan with a generous splash of water (to scrape up all the caramelised bits) and cook over a low heat for 5 minutes until softened. Stir in the flour and cook out for 1-2 minutes. Gradually whisk in the stock until smooth, then bring to a simmer. Add the meatballs and simmer for 10 minutes. Stir in 75g soft cheese until smooth and creamy.
Meanwhile, bring a large pan of salted water to the boil. Drain and rinse the beans, then add to the boiling water with the cauliflower florets. Boil for 12 minutes or until the cauliflower is very tender. Drain and return to the pan. Use a potato masher to combine to a coarse-textured mash. Season well and stir in the mustard for warmth and 25g soft cheese. Cook the broccoli in salted, boiling water for 3-4 minutes until tender, then drain.
Divide the mash among plates and spoon over the meatballs. Serve with the broccoli alongside.
Pork and apple is a winning combination, no more so than in these clever meatballs which are served not with the usual potato mash, but with a mustard-spiked cauliflower and white bean mash.
4 of your 5-a-day. High protein, low fat, low sat fat, source of fibre.