Best Pork Fennel Chilli Meatballs Recipes

PORK, FENNEL AND CHILLI MEATBALLS

Steps:

• Heat 1 tbsp olive oil in a large saucepan, add onion, garlic and fennel.
• Sauté for 5 minutes. Add seeds, chilli flakes, thyme and coriander. Cook 3 minutes. Set aside.
• Once cooked spices are cooled, add to mince and combine well.
• Roll into walnut-sized balls. Chill for 15 minutes.
• Heat remaining oil in saucepan. Add meatballs, cook for 10 to 15 minutes until golden and cooked through.
• Serve with cocktail sticks.

FENNEL PORK MEATBALLS

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.

LEMON & FENNEL PORK MEATBALLS

Steps:

• In a medium pan, heat 1 tbsp of the oil over a medium heat. Add the onion and garlic to the pan and cook for 5 mins. Tip in the tomatoes with a splash of water, increase the heat and allow to bubble for 15 mins.
• Meanwhile, in a large bowl, combine the lemon zest, mince, fennel seeds and a good pinch of seasoning. Mix well, then shape into walnut-sized balls.
• Heat the remaining oil in a lidded frying pan over a medium heat. Add the meatballs and brown for 5 mins, then pour the tomato sauce into the pan. Simmer for 10 mins, then add the kale, cover with a lid and cook for 5 mins more until wilted. Season to taste, and scatter over the pine nuts. Serve with the lemon wedges, for squeezing over, and crusty bread or mash, if you like.