Ingredients
Method
1.Bring a saucepan of salted water to boil. Line a baking tray with baking paper.
2.Squeeze excess juice from grated pears.
3.In a medium mixing bowl, combine pears with mince, breadcrumbs, half the parsley, salt and pepper (the best way to do this is with clean hands). Roll into 20 meatballs; place on prepared baking tray.
4.Boil potatoes 20 minutes, or until tender; drain well and return to pot.
5.Heat butter and olive oil in a frying pan over medium-high heat. Cook meatballs 10 minutes, until golden and almost cooked through. Remove from pan; place on baking tray lined with a clean sheet of baking paper.
6.Add sliced onion to frying pan; cook 2 minutes, until tender and turning golden.
7.In a small mixing bowl, stir cornflour into stock; add to frying pan with cider and mustard. Bring to a simmer; return meatballs to pan. Reduce heat to medium; simmer gently 10 minutes, until meatballs are cooked and sauce has thickened slightly.
8.Lightly crush potatoes with fork; season with salt and pepper and stir through chives, Stir remaining parsley through meatballs and serve with chive-crushed potatoes.