Looking for a healthy yet tasty dinner option that's packed full of nutrients and gut-loving ingredients? This miso pork meatball recipe with creamy butter bean mash and crispy kale chips is the answer.
And, if you're looking for a reason to make this midweek, it only takes 25mins of prep and comes onto the table in under an hour. Plus, the leftover make a great packed lunch the next day (although your crispy kale will be...not so crispy unfortunately).
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Yields:
4 serving(s)
Prep Time:
25 mins
Cook Time:
25 mins
Total Time:
50 mins
Cal/Serv:
410
Ingredients
For The Meatballs
4
spring onions, finely chopped
2
garlic cloves, crushed
3
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
400g tins butterbeans, drained and rinsed
Juice 1/2 lemon
For The Kale
150g
bag sliced kale, woody stems removed
2tsp.
oil
Directions
Step 1Preheat 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.
Step 2Next, 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.
Step 3Meanwhile, 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.
Step 4Meanwhile, 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.
Step 5To 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.
GH TIPS:
It's really important to get a good varied serve of legumes, fruits, vegetables, seeds and nuts per week and this covers a lot of different plants in one.
If you're not to keen on butter beans you can swap this for regular mashed potato, if you like.
Don't like pork? Swap with chicken, beef or lamb mince instead.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
