Pork And Fennel Meatballs

These tasty little meatballs are perfect served with a tomato pasta sauce and spaghetti or as a standalone canape/snack.

500g pork mince
1 large onion, finely diced
2 garlic cloves, crushed
1½ tbsp fennel seeds, lightly crushed in a mortar and pestle
1 large apple, peeled and grated
zest of a lemon
1 egg
¾ cup breadcrumbs
salt & pepper

In a small pan, heat a little olive oil and sauté the onion until translucent. Add in the garlic, crushed fennel seeds and a large pinch of salt and continue to sauté until fragrant and starting to colour. Transfer to a bowl and place in the fridge to cool slightly.

In a large bowl, mix the pork mince, cooled onion mix, grated apple, lemon zest, egg and breadcrumbs, along with a grinding of salt and pepper. Shape the mix into small meatballs (or patties, sausages etc). Heat a pan with a drizzle of oil. Colour the meatballs in the pan until golden, then transfer to a tray. Place in a moderate oven for a further 10–15 minutes to continue cooking.

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