Pork and Fennel Meatballs with Creamy Mushrooms, Sage and Beans

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Recipe's preparation

Meatballs

Place a medium heatproof bowl on the Thermomix lid and add porcini and 375g boiling water.
Set aside for 10 mins to soften.

Add bread to the bowl and mix 5 secs Speed 7. Set aside in a medium bowl.

Add fennel seeds and garlic and grind for 4 secs Speed 7.

Add onion and chop 2 secs Speed 7. Set aside with breadcrumbs.

Add 375g pork cubes and mince 4 secs Speed 7 or until reached consistency. Set aside with onion mixture and breadcrumbs.
Add remaining pork cubes and mince 4 secs Speed 7.

Add pork, onion and breadcrumbs to mixing bowl.
Add egg, vegetable stock paste and pepper and blend 5 secs "Counter-clockwise operation" (reverse) Speed 5 or until combined.

Roll mince into 1 tablespoon balls and place on a large plate.

Sauce

Preheat oven to 220oC Fan Forced. Place a large baking tray in the oven for 5 mins.

Pour half the Olive oil into the hot tray, add meatballs and mushrooms and cook for 10 minutes, or until starting to brown.

Remove the meatballs from the oven and add porcini, including the water, borlotti beans and cream to the meatballs and mushrooms and cook for 20-25 mins.

Toss the sage leaves and chopped pancetta (if using) with the remaining olive oil and place onto a small baking dish and bake for 3 mins or until crisp.
Meanwhile, clean and dry Thermomix bowl. Add the parmesan cubes and grate 8 secs Speed 9. Transfer to a small dish.

Add spinach leaves into each serving bowl. Pour over meatball and mushroom mixture and top each bowl with sage, pancetta and a sprinkle of parmesan cheese.

This recipe is suitable to freeze.