A balanced meal packed full of rustic flavours, this meatball recipe is a great way to satisfy your hunger while getting a healthy dose of veg.
Ingredients
- 500g pork mince
- 2 large garlic cloves, crushed
- 1 large red chilli, deseeded and finely chopped
- Small handful of fresh flatleaf parsley, finely chopped
- Small handful of fresh mint, finely chopped
- Grated zest of ½ lemon
- 2-3 tbsp rapeseed or olive oil
- Splash of soy sauce
- Small knob of unsalted butter
- 2 tbsp honey
For the kale
- 2 tbsp rapeseed or olive oil
- 3 garlic cloves, finely sliced
- 300-400g curly kale, washed
- Grated zest of ½ lemon and a squeeze of juice
- Small knob of unsalted butter
Method
- 1. In a bowl, mix the pork mince with the garlic, chilli, herbs and lemon zest. Season well, then shape into 16 walnut-size balls and chill, covered, for 10 minutes.
- 2. Heat 2-3 tbsp oil in a pan over a medium heat, then fry the meatballs for 10-12 minutes until golden brown all over. Add the soy sauce, butter and honey to the pan, toss to coat the meatballs, then cook for 2-3 minutes until sticky.
- 3. Meanwhile, cook the kale: heat the oil in a pan over a low heat. Add the garlic and fry briefly until starting to turn golden, then add the kale and stir quickly. Increase the heat, add a small splash of water, then cook, stirring, for 5 minutes until the kale is tender.
- 4. Stir in the lemon zest and juice and the butter. Taste and season. Serve the sticky pork meatballs with the kale and some rice or potatoes, if you like.
Nutritional info
Per serving: 392kcals, 27.2g fat (6.8g saturated), 28.8g protein, 8.5g carbs, 7.4g sugar, 0.6g salt