FENNEL PORK MEATBALLS
These pork meatballs filled with fennel and onion are an Italian-inspired favorite. The fennel seed seasons adds punch of flavor, while the sauteed onion and fresh fennel keeps the meatballs moist and delicious.
Provided by Lisa Bryan
Categories Appetizer
Time 1h
Number Of Ingredients 9
Steps:
- Heat one tablespoon of oil in large saute pan on medium heat. Add the onions and fennel and cook for 2 to 3 minutes, or until slightly softened. Remove from the heat to cool.
- In a large mixing bowl, add the pork, eggs, parsley, fennel seed, salt and pepper. Once the sauteed onions and fennel have cooled slightly add them to the mixing bowl and use your hands to mix all ingredients together.
- Shape the pork mixture into small meatballs, approximately 1 ½ inches in diameter. See the notes below for the cookie scoop I use to make evenly sized meatballs. Make all the meatballs and place on parchment-lined baking tray or large plate.
- Wipe your previously used large saute pan clean, then add 3 tablespoons of oil to the pan over medium heat. Place the first batch of meatballs in the pan, being careful not to crowd the pan (this should be about 20 meatballs). Cook the meatballs 2 to 3 minutes on one side, then rotate them, so that all sides are browned. The meatballs should cook for 10 to 12 minutes total, or until the inside is no longer pink. When the first batch is done, remove them to a paper towel-lined plate and start the next batch.
- Discard any fat from the pan and add all of the meatballs back to the pan to warm through before serving.
Nutrition Facts : Calories 308 kcal, Carbohydrate 2 g, Protein 17 g, Fat 26 g, SaturatedFat 8 g, Cholesterol 98 mg, Sodium 303 mg, Fiber 1 g, Sugar 1 g, TransFat 0.003 g, UnsaturatedFat 16 g, ServingSize 1 serving
PORK, FENNEL & CHILLI MEATBALLS
Serve these Mediterranean meaty bites on cocktail sticks next time you have guests
Provided by Barney Desmazery
Categories Buffet, Side dish
Time 40m
Yield Serves 6 alone or 10 with other dishes
Number Of Ingredients 6
Steps:
- Heat 1 tbsp olive oil in a large frying pan, add onion and fennel and cook for 8 mins until soft. Add chilli flakes and fennel seeds and cook for a further 2 mins. Remove from the heat and allow to cool, then mix in pork mince with some seasoning. Form into bite-sized balls.
- Heat 1 tbsp olive oil in a large frying pan. Add the meatballs and cook for 10-15 mins until golden and cooked through. Serve at room temperature with cocktail sticks.
Nutrition Facts : Calories 179 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 17 grams protein, Sodium 0.2 milligram of sodium
BROTHY ORZO AND PORK MEATBALLS
In this one-pot dinner recipe, meatballs are given a makeover for spring. Ground pork, fennel seed, and Parmesan are mixed togther and formed into meatballs that cook in a light, bright broth with orzo pasta, lemon juice, and fresh dill.
Provided by Riley Wofford
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Grate onion; squeeze out excess liquid. Transfer to a bowl (you should have 1/2 cup onion). Add pork, egg, fennel seeds, cheese, and 1/2 teaspoon salt; stir until just combined (do not overmix). With dampened hands, roll mixture into 24 balls, each about 1 1/2 inches in diameter.
- In a medium pot, bring broth and 1 cup water to a boil. Add orzo; cook 5 minutes. Add meatballs, reduce heat to low, cover, and cook, stirring once, until cooked through, 6 to 7 minutes more. Stir in lemon juice; season to taste. Serve with a drizzle of oil, more cheese, pepper, dill, and lemon wedges.
LEMON MEATBALLS
Make and share this Lemon Meatballs recipe from Food.com.
Provided by Barenakedchef
Categories Meat
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a 12-inch skillet, heat 2 tablespoon of the oil over medium high heat.
- Add onion and garlic; cook 3-4 minutes or until softened, stirring occasionally.
- Remove from heat and set aside.
- In a large bowl, combine beef, eggs, breadcrumbs, parsley, salt, pepper and the onion mixture; mix well.
- Form into 18 meatballs.
- In the same skillet, heat remaining 3 tablespoons oil over medium heat.
- Add the meatballs and cook 15-20 minutes or until beef is no longer pink inside, turning occasionally.
- While the meatballs are cooking, prepare spaghetti according to package directions, drain and arrange on serving platter.
- Cover with aluminum foil to keep warm.
- When meatballs are cooked, arrange them on top of spaghetti; add lemon juice to the skillet and stir to scrape drippings from the bottom of the pan; pour over meatballs and spaghetti.
- Sprinkle meatballs with parsley and lemon peel in desired, and serve.
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