Miso Pork Meatballs with Kale Crisps and Butter Bean Mash

The miso paste adds umami and depth to these meatballs, while the crispy kale gives crunch.

Originally for Good Housekeeping Feb 2021, Alex Luck Photography, Food Styling, Alice Shields

Hands-on time 25min. Cooking time about 25min. Serves 4

FOR THE MEATBALLS

4 spring onions, finely chopped

2 garlic cloves, crushed

3cm piece fresh root ginger, peeled and grated

2tbsp white miso paste

400g lean pork mince

2tsp vegetable oil

2tbsp soy sauce

1tbsp runny honey

FOR THE MASH

3 x 400g tins butter beans, drained and rinsed

Juice 1⁄2 lemon

FOR THE KALE

150g bag sliced kale, woody stems removed

2tsp oil

1 Preheat oven to 180°C (160°C fan) mark 4. For the meatballs, mix most of the spring onion (reserving some for garnish), garlic, ginger, miso paste and pork in a bowl with some seasoning. Shape into 16 balls and place on a baking tray lined with baking parchment.

2 Next, mix the kale in a bowl with the 2tsp oil, then spread on to a baking tray and cook in oven for 10min, until crisp and lightly golden.

3 Meanwhile, heat meatball oil in a large frying pan over medium-high heat. Fry meatballs for 10-15min, turning frequently, until golden and just cooked through. Add soy, honey and 2tbsp water and bubble for 2min, until meatballs are coated in the sticky glaze.

4 Meanwhile, make mash. Bring 300ml water to the boil in a large pan and add the beans. Simmer for 5min, then mash with a potato masher. Mix in lemon juice and plenty of seasoning. Loosen with some just-boiled water, if needed.

5 To serve, divide the mash between 4 bowls and top with the kale. Lay on the meatballs, drizzle over any remaining pan sauce and scatter over the remaining spring onions.

PER SERVING 410cals, 33g protein, 15g fat (4g saturates), 30g carbs (7g total sugars), 13g fibre