Broccoli for
CRUNCH
BATTS
£1.42
per serving
Peri-Peri
1| Preheat the oven to 200°C/
180°C fan/gas mark 6.
4| With the pan off the heat, toss the 5 To serve, mix yoghurt for
Sauce for
KICK
broccoli through any remaining
TANG with some seasoning
oil and meat juices to coat, then
2 For the meatballs, mix pork mince
with the egg, breadcrumbs and 1
tbsp peri-peri sauce for KICK
Season with salt, pepper and
and dollop across each plate,
topping with the meatballs,
broccoli and remaining peri-peri
add to the meatballs and bake for
15-20 minutes, until the meatballs
are cooked through and the
broccoli tender and lightly charred
CRUNCH
sauce. Garnish with coriander,
serving with potatoes, wraps or
paprika for smokiness, mix again
for some
rice on the side.
and shape into 12 balls.
3| Heat the oil in a large pan and fry
PAIR WITH
92
the meatballs for 2-3 minutes until
Chianti
brown all over, then transfer to a
Riserva
outstanding
baking tray.
75cl
Bamphell
£5.99
Yoghurt for
Points
Per serving: 435 cals, 5.5g sugar,
25g fat, 10.5g sat fat, 0.7g salt
TANG
*Cost per serving based on proportion of ingredients used to make the dish. Prices correct at time of going to press; subject to change.
17
CHIANT
LINVIII
