The protein cooking time listed in this recipe has been updated.
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Japanese Sticky Meatballs, Furikake & Miso Mash
Japanese take on Swedish meatballs, mash and gravy. Miso sweet potato mash, spring onion Tamari gravy, ginger and garlic pork meatballs.
Prep in 10
High protein
New
7 plants
Serving size
Ingredients
- 25g honey
- 2 sweet potato
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 tbsp cornflour
- 240g Tenderstem broccoli
- 500g free-range pork mince
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 4 spring onion
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water)
- 2 tbsp furikake (Sesame) (Black Sesame (48%), White Sesame (43%), Salted Shiso Leaf: (Red Shiso, Sea Salt, Ume Plum seasoning (Ume plum, sea salt)).)
- 100g edamame beans (Soya)
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
Nutritional Information
Calories: 597
Protein: 34g
Carbs: 53g
Fat: 29g
Japanese Sticky Meatballs, Furikake & Miso Mash
Japanese take on Swedish meatballs, mash and gravy. Miso sweet potato mash, spring onion Tamari gravy, ginger and garlic pork meatballs.
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Cooking Instructions
- Bring a saucepan filled with salted hot water to a boil. Chop the sweet potato into 2cm chunks (peel optional), then add to the saucepan. Simmer for 15-18 mins, until soft, then drain. Return to the pan and mash with 2 tsp oil and the miso paste. Season to taste with sea salt and black pepper.
- Meanwhile, boil a half-kettle. Dissolve the cornflour in a jug with 50ml cold water. Add the tamari, honey and half stock cube and top up with 200ml hot water. Trim the broccoli. Thinly slice the spring onions.
- In a bowl, combine the pork mince with the ginger and garlic paste. Season with sea salt and black pepper. Mix and form into 16 balls. Heat a large pan with 2 tsp oil on medium heat and cook the meatballs for 7-8 mins, turning frequently, until golden brown.
- Add the spring onions to the pan, then add the stock mixture and reduce for 4-6 mins, until the meatballs are cooked and the sauce is thick and glossy.
- Bring a medium saucepan filled with salted hot water to a boil. Add the broccoli and boil for 3-4 mins, until cooked. Add the edamame in the final minute of cooking and drain together.
- Serve the meatballs with the miso mash alongside the broccoli and edamame. Pour over the remaining gravy and sprinkle with furikake.
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