• 1 tbsp olive oil
• 4 spring onions, finely chopped
• 2 garlic cloves, finely chopped or grated
• 175g lean pork mince
• 1 egg yolk
• Small bunch fresh dill, finely chopped
• 350ml chicken stock
• 1 heaped tsp dijon mustard
• 80g fat free plain yogurt
• 250g new potatoes
• 180g spring greens

1. In a bowl, mix together the spring onions, garlic, pork mince, egg yolk, chopped dill and some seasoning.
2. Divide the mixture into 12 meatballs. Heat the oil in a medium pan, and brown the meatballs all over, turning carefully until cooked.
3. Remove the meatballs from the pan and add in the stock, bring to a boil before reducing to a simmer.
4. Stir through the dijon mustard and yogurt - taste to check seasoning then return the meatballs to keep warm.
5. In the meantime, boil the new potatoes until soft and in a separate pan, cook the greens for a couple of minutes.
6. To serve, divide the potatoes, greens and meatballs between 2 plates, and spoon over the sauce.

Recipe by Beca Lyne-Pirkis for FFIT Cymru.

For more from FFIT Cymru, head to ffit.cymru

Beca's Instagram: @becalynepirkis

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