Pop the minced pork into a large bowl. Add all the meatball spices and mush together with your hands until everything is well combined.
If you want large meatballs (about the size of a golf ball) divide the mixture into 10 and squeeze, then roll into balls. If you prefer smaller meatballs (about the size of a walnut) divide into 20.
Heat up a little fat (butter or dripping would be choice, but oil is fine too) and when it is hot, add the meatballs. Let them sit a while before moving, then try to get that same good colour all over, but without cooking them all the way through.
Meanwhile add all the stew ingredients, minus the cabbage and butter beans, into a slow cooker. Add the meatballs and cook on high for 4 hours, or low for 6 hours (if you need to cook it longer, that's fine. there's plenty of juice so it won't dry out).
Add the shredded cabbage and butter beans for the last half hour of cooking so they retain some bite and texture.
Because no steam escapes from the slow cooker, the sauce sauce doesn't reduce so will be quite thin. If that doesn't appeal to you, mix a heaped teaspoon of cornflour with a splash of cold water until combines and pour that into the stew 10 minutes before the end of cooking and mix through well. This will thicken it up.
Nutrition Facts
Spiced Meatball Stew
Amount Per Serving
Calories 363Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 7g44%
Cholesterol 72mg24%
Sodium 663mg29%
Potassium 721mg21%
Carbohydrates 14g5%
Fiber 4g17%
Sugar 6g7%
Protein 19g38%
Vitamin A 2705IU54%
Vitamin C 11.8mg14%
Calcium 52mg5%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.