Banting, Paelio, Low Carb
Comfort Food, Pork Meatballs with Bacon/Mustard Sauce on a bed of Cauli Mash

Serves 4

Ingredients

  • 400 g pork sausages
  • 6 bacon rashers
  • salt and pepper
  • 1 head cauliflower
  • 100 ml olive oil
  • 30 ml (2 T) Dijon mustard
  • 30 ml (2 T) red wine vinegar
  • handful of fresh coriander

Method

For the Sauce

  1. Preheat the oven to 200 °C.
  2. Arrange the bacon on a baking sheet and roast in the oven for 8 minutes until crisp. Cool slightly on paper towels, then chop roughly and set aside.
  3. Whisk the mustard, vinegar and remaining oil in a bowl and season with salt and pepper. Add the coriander and bacon, and toss gently to combine.

For the Meat Balls

  1. Remove the sausage meat from the casings and roll into bite size balls. Arrange on a plate and chill in the refrigerator for 20 minutes to firm up.
  2. Heat 15 ml (1 T) of the oil in a frying pan over medium heat and cook the meatballs, turning, for 8 minutes or until golden and cooked through. Set aside and keep warm.

For the Mash

  1. Bring a pot of salted water to the boil. Add the cauliflower and cook until soft. Drain, reserving 30 ml (2 T) of the cooking liquid. Blitz the cauliflower to a purée in a blender, add 15 ml (1 T) of the oil with the reserved liquid and blend again. Season with salt and pepper.

To serve, spoon the mash on a plate and top with the meatballs and sauce.

 

Leave a Reply