Ingredients

· 500 g beef mince

· 1 egg

· 4 green shallots, thinly sliced

· ¼ cup finely chopped continental parsley

· 1 garlic clove, crushed

· 1 teaspoon all-spice

· ¼ teaspoon ground nutmeg

· 2 tablespoons olive oil

· 80 ml beef stock

· 2 teaspoons Dijon mustard

· 180 ml pouring cream

· 600 g steamed cauliflower, coarsely chopped

· 150 g green beans, steamed

· Fresh continental parsley leaves, coarsely chopped

Method

Combine the beef, egg, shallot, parsley, garlic, all-spice and nutmeg in a bowl. Season well. Roll tablespoonfuls of the mixture into balls. Heat the oil in a non-stick frying pan over medium-high heat. Cook the meatballs, turning often, for five minutes or until golden and just cooked through. Transfer to a plate. Add the stock, mustard and ½ cup cream to the pan and bring to the boil. Reduce heat and simmer for five minutes or until reduced by half. Return the meatballs to the pan and simmer for two minutes or until heated through. Place the cauliflower and remaining cream in a food processor and process until smooth. Season. Divide the cauliflower mash among serving plates. Top with the beans, meatballs and sauce. Season. Serve scattered with parsley.