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
2 Tbsp. white miso paste
400 g lean pork mince
2 tsp. vegetable oil
2 Tbsp. soy sauce
1 Tbsp. runny honey
For The Mash
3 x 400g tins butterbeans, drained and rinsed
Juice 1/2 lemon
For The Kale
150 g bag sliced kale, woody stems removed
2 tsp. 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
