Pork Meatballs and Cavolo Nero in a Spicy Broth
Ingredients
500g pork mince
2 slices bread (gluten free if needed), blitzed into breadcrumbs
1 medium free-range egg
5cm piece of ginger, finely grated
25g coriander, 15g finely chopped, 10g leaves picked
1 tsp salt
1 lime, zest finely grated, ½ juiced
3 tbsp olive oil
2 garlic cloves, crushed or grated
500ml chicken broth (or stock)
2 tbsp reduced-salt tamari
400g cavolo nero, finely sliced
1 bunch salad onions, finely sliced
3 tbsp vegetable oil
1 tbsp white sesame seeds
1 tbsp black sesame seeds
1 tbsp dried red chilli flakes
4 servings
Calories~713 kcal
Protein~36 g
Carbs~26 g
Fat~51 g
Fiber~8 g
Sugar~4 g
Total recipe
Calories~2,850 kcal
Protein~145 g
Carbs~105 g
Fat~205 g
Fiber~30 g
Sugar~15 g
Method
Step 1
In a large bowl, mix the pork mince, breadcrumbs, egg, half the ginger, the chopped coriander, salt and lime zest with a grind of black pepper. Roll into balls – around 26-28 in total.
Step 2
Heat 2 tbsp olive oil in a large frying pan over medium heat. Fry the meatballs for 7-8 mins, turning. Remove to a plate.
Step 3
For the broth, heat 1 tbsp olive oil in a pan over medium heat. Fry the remaining ginger and the garlic for 2-3 mins. Add the broth; simmer. Add the tamari, cavolo nero and meatballs. Cook for 5 mins. Remove from the heat; add the lime juice, salad onion and coriander leaves.
Step 4
Meanwhile, heat the vegetable oil, white and black sesame seeds and chilli flakes in a pan until sizzling. Let the oil cool a little, then drizzle into the soup. Enjoy straightaway or take to work in a flask. This keeps chilled in an airtight container for up to 3 days.
