Swedish Chicken Meatballs with Cauli Parsnip Mash

Steps

1. Bring a pot of hot salted water to the boil. Bring a full kettle to the boil.
2. Prep & cook mash. Cook cauliflower and parsnip in pot of boiling water for 16-18 minutes, until very tender. Drain well and return to pot with milk and 1/4 tsp salt. Mash well, cover and keep warm.
3. Prep meatballs. Combine all meatball ingredients together in a bowl with 1/2 tsp salt. Use a tablespoon measure and damp hands to shape mixture into balls.
4. Cook meatballs. Heat 1/2 tsp oil in a fry-pan on medium heat. Cook meatballs for 6 minutes, turning often, until almost cooked through.
5. Cook beans. While meatballs cook, place beans in a heat-proof bowl with a pinch of salt. Cover with boiling water and leave to steam for about 6 minutes, until tender. Drain, season and toss with almonds and spinach. Keep warm.
6. Prep onion & start sauce. Add onion and 1/2 tsp oil to pan with meatballs and cook for 2-3 minutes, until soft. Add stock and soy sauce and bring to a simmer. Simmer for about 3 minutes, until slightly reduced. Stir through sour cream and season to taste.
7. Serve mash topped with meatballs and sauce. Serve beans on the side.