Ingredients
17 total- 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
Method
4 stepsStep 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.