Asian pork meatballs

Ingredients

• 1 red chilli
• 1 red pepper
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tbsp sweet white miso paste
• 1 tbsp tamari
• 2 tbsp oil
• 2 x 150g pork mince
• 4cm fresh ginger
• 80g kale

Directions

1. Peel and grate the ginger. Finely slice the red pepper and roughly chop the kale. Finely chop the red chilli (remove the seeds for less heat).
2. In a bowl, place the pork mince, the sweet white miso paste, half of the red chilli and stir to combine. Form the mix into 12 meatballs.
3. Heat a frying pan on a medium heat with 1 tbsp oil and cook the meatballs for 12-15 mins, turning occasionally, until golden brown and cooked through. Remove the meatballs from the pan, set aside and keep warm.
4. Meanwhile, heat a medium-sized pan with 1 tbsp oil on a medium heat. Add half of the ginger, all the red pepper and kale and cook for 3-4 mins until softening. Season with a pinch of sea salt. Drain the brown rice and stir through the veggies.
5. To make the sauce; in the same frying pan the meatballs were in, add the tamari, honey, apple cider vinegar and the remaining ginger. Cook gently for 1-2 mins to heat the sauce.
6. Spoon the kale & red pepper into two warm bowls and top with the meatballs. Drizzle over the sauce and sprinkle over the remaining chilli. Serve with Cauliflower rice.