Swedish-Style Pork Meatballs & Creamy Bacon-Dill Sauce

While the potato is cooking, finely chop the garlic. Cut the lemon into wedges. In a medium bowl, combine the pork mince, fine breadcrumbs, egg and garlic & herb seasoning. Using damp hands, roll heaped spoonfuls of the pork mixture into small meatballs. Transfer to a plate. You should 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 and cover to keep warm.

TIP: Cook in batches if your pan is getting crowded.

While the meatballs are cooking, trim the green beans and asparagus. Roughly chop the dill and roasted almonds. In a second large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the green beans and asparagus, tossing, until tender, 4-5 minutes. Add the garlic and cook until fragrant, 1 minute. Remove from the heat, then add a generous squeeze of lemon juice and season.

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

When the meatballs are done, return the empty frying pan to a medium-high heat with a drizzle of olive oil. Cook the diced bacon, breaking up with a spoon, until golden, 4-5 minutes. Reduce the heat to medium-low, then add the longlife cream (see ingredients), vegetable stock powder and Dijon mustard and simmer until slightly thickened, 1-2 minutes. Remove from the heat, then stir through the dill. Return the cooked meatballs and any resting juices to the pan and turn the meatballs to coat. Set aside. In a small bowl, combine the cherry sauce and a generous squeeze of lemon juice.