Smokey Meatballs with Watercress

Ingredients

• 85g bag watercress, finely chopped
• 454g pack extra lean minced pork
• 6 rashers smoked streaky bacon, finely chopped
• 1 clove garlic, finely chopped
• 50g fresh breadcrumbs
• zest of 1 lemon, finely grated
• 1 medium egg, beaten
• salt and freshly ground black pepper
• 700g jar sugocasa with herbs or 2x400g tins chopped tomatoes
• 300g basmati rice
• 75g Brazil nuts

Method

Preheat the oven to 200°c, 400°F, gas mark 6.

Mix together the pork mince, bacon, watercress, garlic and breadcrumbs in a large bowl (using your hands is easiest). Stir in the lemon zest and egg, and season with plenty of salt and pepper. Mix really well until everything is evenly combined.

Divide the mixture and shape into 20×2.5cm balls. Place in a shallow roasting dish and cook in the preheated oven for 15-20 minutes, shaking occasionally, until golden on all sides. Pour in the sugocasa and return to the oven for a further 10 minutes until the sauce is hot.

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