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£1.75Price per unit
£5/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Place the pork, salt, paprika, fennel seeds, breadcrumbs and baking powder into a large mixing bowl.
In a small blender or a food processor, blitz the onion, garlic and parsley together to a f ine mince (or chop by hand as small as you can), then add to the pork. Work everything together to an even mass – knead together so the spices are distributed well. Shape into 32 small meatballs.
Heat a large nonstick frying pan or wide skillet, add the oil and fry the meatballs over a medium-high heat, turning occasionally, until golden all over, about 5 minutes. Boil the kettle.
Add 250ml boiling water to the frying pan – it will sizzle a little – and cook for 5 minutes, shaking the pan occasionally.
Add the mustard, honey, mustard and soy sauce to the pan, then shake to melt and distribute the honey and mustard all over. Continue cooking and shaking for 3 minutes more, until the sauce thickens and starts to coat the meatballs in a shiny glaze. The meatballs should be cooked through, with no pink meat. Serve immediately.
Typical values per serving when made using specific products in recipe
Energy | 1,138kJ/ 272kcals |
---|---|
Fat | 13g |
Saturated Fat | 2.6g |
Carbohydrates | 12g |
Sugars | 5.7g |
Fibre | 1.4g |
Protein | 27g |
Salt | 2.2g |
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