Using San Diego Peri Peri Sauce
PERI PERI MEATBALLS
with sweet potato mash
450g pork mince
250ml san diego peri peri sauce
2 garlic cloves, minced
Large handful parsley, finely chopped
1kg sweet potatoes, peeled and diced
200g tenderstem broccoli, steamed
Sea salt and freshly ground black pepper
For the Meatballs
For the sweet potato mash:
Firstly make your meatballs, in a bowl, mix the pork mince with 50ml of the peri peri sauce with the egg, breadcrumbs, garlic and half the parsley.
Season the mix and evenly combine. Using damp hands divide into 20 even portions and shape into 2 inch balls, setting aside on a tray as you go.
Heat the oil in a large sauté pan over a medium heat. Add the meatballs to the pan and fry for 15 minutes turning as you go so that all sides are equally golden.
Bring a medium sized saucepan of salted water to the boil, add the sweet potato and simmer for 10-12 minutes until tender.
Drain and mash with a potato masher or ricer. Season with sea salt and black pepper.
Place the remaining 200ml peri peri sauce into the pan with the meatballs, toss to coat the meatballs in the sauce and simmer for a minute or two to slightly reduce.
Divide the sweet potato mash between four bowls top with the meatballs, drizzle over the sauce and scatter over the remaining parsley.