Lean Beef Meatballs in Creamy Chive Sauce

• Peel and grate the garlic (or use a garlic press).
• In a large bowl, combine mince, breadcrumbs and half the garlic. 
• Add in ¼ tsp salt (per 2P), 2 tbsp water (per 2P) and half a sachet of Italian herbs (per 2P).
• Season with pepper and mix together by hand. IMPORTANT: Wash hands and equipment after handling raw mince.
• Roll into evenly-sized balls, 3-4 per person. Pop onto a separate lined baking tray.

• Trim the green beans.
• Roughly chop the chives (use scissors if you prefer).
• When the chips are halfway through cooking, turn the tray then pop the meatballs into the oven.
• Bake until the meatballs are browned on the outside and cooked through, 12-15 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.

• When 10 mins of cooking time remain, boil a pot of salted water.
• When boiling, add the green beans and cook until tender, 3-5 mins.
• Once cooked, drain in a sieve and pop back in the pot, off the heat.
• Season with salt and pepper, add a knob of butter (if you have any to hand). Set aside and cover to keep warm.

TIP: To save time you can also boil the water in your kettle.

• Meanwhile, place a pan over medium-high heat with a drizzle of oil. 
• Once hot, add the remaining garlic and cook until fragrant, 30 secs.
• Stir in the creme fraiche, stock and 75ml water (per 2P).
• Bring to the boil and simmer until slightly thickened, 1-2 mins.
• Once thickened, stir in three-quarters of the chives. Season to taste with pepper, then remove the pan from the heat.

TIP: Loosen with a splash of water if necessary.