Sticky pork meatballs
- Published: 31 Dec 10
- Updated: 18 Mar 24
A balanced meal packed full of rustic flavours, this pork meatball recipe is a great way to satisfy your hunger while getting a healthy dose of green vegetables.
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Serves 4
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Takes 30 minutes to make, 15 minutes to cook, plus chilling
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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
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Method
- 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.
- 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.
- 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.
- 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.
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- Recipe from January 2011 Issue
Nutrition
Nutrition: per serving
- Calories
- 392kcals
- Fat
- 27.2g (6.8g saturated)
- Protein
- 28.8g
- Carbohydrates
- 8.5g (7.4g sugars)
- Salt
- 0.6g
delicious. tips
Instead of shaping the mince into balls, simply fry it with all the other ingredients, a sliced red pepper and a handful of fresh coriander for a quick stir-fry.
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