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Pork Meatballs and Cavolo Nero in a Spicy Broth

Pork Meatballs and Cavolo Nero in a Spicy Broth

By OcadoLifePublished on 14 December 2023For a flavoursome lunch to enjoy at home or take to the office, you can’t beat this Pork Meatballs and Cavolo Nero in a Spicy Broth from Emma Hatcher – cook and author of The FODMAP Friendly Kitchen Cookbook. Ginger brings spice and warmth to the meatballs and the broth, and you can tailor the chilli oil to suit your personal heat preferences – and the temperature outside! For another next-level aldesko lunch idea, check out Emma’s Prawns and Buckwheat Noodles with Avocado Dressing. This is a high-protein recipe.
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Time and servings

30 minsTotal time
Serves 5326 kcal/serving
15 minsPrep time
15 minsCooking time

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

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.