Not-Swedish meatballs in a soy, honey & mustard glaze

Name: Not-Swedish meatballs in a soy, honey & mustard glaze
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 500 g pack No.1 British Free Range Pork Mince 5% fat; ½ tsp salt; 1½ tsp paprika; 1½ tsp fennel seeds, ground; 25 g Cooks' Ingredients Panko Breadcrumbs; ½ tsp baking powder; 1 small onion, quartered; 1 clove garlic; 25 g pack flat leaf parsley, leaves only; 2 tbsp vegetable oil, for frying

Honey & Co's recipe is made in one nonstick frying pan fairly quickly and are deliciously sweet and sticky. Serve with cocktail sticks or make a more substantial meal with sushi rice and Japanese pickles.

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Serves4 (32 small meatballs)
CourseStarter
Prepare30 mins
Cook15 mins
Total time45 mins

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Ingredients

500g pack No.1 British Free Range Pork Mince 5% fat
½ tsp salt
1½ tsp paprika
1½ tsp fennel seeds, ground
25g Cooks' Ingredients Panko Breadcrumbs
½ tsp baking powder
1 small onion, quartered
1 clove garlic
25g pack flat leaf parsley, leaves only
2 tbsp vegetable oil, for frying

For the glaze

1 tbsp wholegrain mustard
1 tbsp clear honey
2 tbsp dark soy sauce

Method

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.