Step 1

Place the porcini in a heatproof bowl, cover with 1½ cups (375ml) of boiling water. Set aside for 10 minutes, to rehydrate.

Step 2

Meanwhile, place pork, breadcrumbs, onion, garlic, egg, fennel seeds, salt and pepper in a large bowl;  mix well to combine. Roll tablespoonfuls  of mixture into balls; set aside.

Step 3

Preheat oven to 240°C (220°C fan-forced). Place a large deep-sided roasting tray in the oven for 5 minutes or until hot.

Step 4

Pour half the olive oil into hot tray, add meatballs and Swiss brown mushrooms.  Return to oven; roast for 10 minutes, or  until starting to colour.

Step 5

Stir the porcini, soaking liquid, borlotti beans and cream into the meatballs, return to oven and cook for a further 20-25 minutes, or until bubbling and golden.

Step 6

Meanwhile, toss the sage leaves with remaining oil and place on a small baking tray. Place in the oven and cook for 2-3 minutes or until crisp.

Step 7

Add the spinach leaves to the meatballs, gently stir to wilt. Serve the meatballs with sprinkled sage leaves and parmesan.