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Export 14 ingredients for grocery delivery
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.
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