The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sausage Meatballs, Parsnip Mash & Creamy Leek Sauce
Sizzle British free-range pork meatballs until golden, then cover with a creamy dill, leek and mustard sauce. Pillowy folate-rich parsnip mash to soak up the excess sauce. Roasted carrots for even more vitamins. You don't want to miss out on this winning plate.
Prep in 10
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 80g baby spinach (use half)
- 1 tsp garlic (dried) (use half)
- 200ml cashew cream (use half) (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 2 tbsp ground almonds (use half) (Nuts)
- 150g free-range pork mince
- 1 unwaxed lemon (use half)
- 2 tsp Italian herbs (use half) (Thyme, Marjoram, Parsley, Oregano, Sage, Basil)
- 2 tsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 leek (use half)
- 2 parsnip
- 1 handful of fresh dill (use half)
- 2 carrot
Nutritional Information
Calories: 921
Protein: 43g
Carbs: 86g
Fat: 47g
Ingredients
- 2 parsnip
- 2 tbsp ground almonds (Nuts)
- 1 leek
- 80g baby spinach
- 1 tsp garlic (dried)
- 2 carrot
- 1 unwaxed lemon
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 300g free-range pork mince
- 1 handful of fresh dill
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 2 tsp Italian herbs (Thyme, Marjoram, Parsley, Oregano, Sage, Basil)
Nutritional Information
Calories: 736
Protein: 41g
Carbs: 49g
Fat: 43g
Sausage Meatballs, Parsnip Mash & Creamy Leek Sauce
Sizzle British free-range pork meatballs until golden, then cover with a creamy dill, leek and mustard sauce. Pillowy folate-rich parsnip mash to soak up the excess sauce. Roasted carrots for even more vitamins. You don't want to miss out on this winning plate.
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Cooking Instructions
- Preheat the oven to 200C / fan 180C / gas mark 6. Cut the carrots into 2cm thick batons (peel optional). Place on a lined baking tray and toss with 1 tsp oil, a pinch of sea salt and black pepper. Roast for 20-25 mins, until soft and golden.
- Bring a saucepan filled with salted hot water to a boil. Roughly chop the parsnips into 2cm chunks (peel optional), and add to the saucepan. Simmer for 15-20 mins, until soft, then drain. Return the parsnips to the pan and mash with a pinch of sea salt and black pepper.
- Make the meatballs; in a large mixing bowl, combine the pork with the almonds, garlic, dried herbs, half the mustard, a pinch of sea salt and black pepper. Mix and form into 8 meatballs. Heat a large frying pan with 1 tsp oil on medium-high heat. Add the meatballs and cook for 6-8 mins, turning frequently, until golden.
- Meanwhile, thinly slice the leek into half-moons. Roughly chop the dill. Halve the lemon.
- Once the meatballs are golden, add the leek to the pan. Lower the heat to medium and cook for 5-6 mins, until softened. Add the dill, cream, remaining mustard (to taste), spinach and juice from half the lemon (to taste). Season with sea salt and black pepper. Simmer for 5 mins, until the pork is cooked through and the sauce thickens.
- Serve the meatballs and creamy leek sauce with the parsnip mash and carrots. Drizzle over the juice from the remaining lemon, if desired.
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