Swedish-style meatballs

Easy to prepare and a guaranteed family favourite, these meatballs with a twist can be delicious on their own, or scale it up and make it a hearty pasta sauce. SERVES 4 PREP + COOK TIME 1 HOUR

Swedish style baked meatballs with beans & greens

2 tablespoons (10g) dried porcini mushrooms

750g pork mince

¾ cup (50g) fresh breadcrumbs 1 medium (150g) red onion, chopped finely

3 cloves garlic, crushed

1 egg

1 teaspoon fennel seeds, crushed ⅓ cup (80ml) extra virgin olive oil 300g Swiss brown mushrooms, sliced thinly

2 x 400g can borlotti beans, rinsed and drained

¾ cup (180ml) thickened cream ½ cup loosely packed fresh sage leaves

100g baby spinach leaves finely grated parmesan, to serve 1 Place the porcini in a heatproof bowl, cover with 1½ cups (375ml) of boiling water. Set aside for 10 minutes, to rehydrate.

2 Meanwhile, place pork, breadcrumbs, onion, garlic, egg, fennel seeds, salt and pepper in a large bowl; mix well to combine. Roll tablespoonfuls of mixture into balls; set aside.

3 Preheat oven to 240°C (220°C fan-forced). Place a large deep-sided roasting tray in the oven for 5 minutes or until hot.

4 Pour half the olive oil into hot tray, add meatballs and Swiss brown mushrooms. Return to oven; roast for 10 minutes, or until starting to colour.

5 Stir the porcini, soaking liquid, borlotti beans and cream into the meatballs, return to oven and cook for a further 20-25 minutes, or until bubbling and golden.

6 Meanwhile, toss the sage leaves with remaining oil and place on a small baking tray. Place in the oven and cook for 2-3 minutes or until crisp.

7 Add the spinach leaves to the meatballs, gently stir to wilt. Serve the meatballs with sprinkled sage leaves and parmesan. Suitable to freeze.