Pork & Fennel Meatballs

Name: Pork & Fennel Meatballs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 500g mince Pork; 1 bulb, finely sliced (150g) Fennel; 2 tins (800g) Tomatoes; to serve (600g cooked) Wholegrain Pasta; grated (40g) Parmesan

Recipes · Dinner · Recipe, Typed Supps

Fennel seed and pork is the combination every good sausage is already using.

Allergens and patterns

Contains gluten, milk.

Ingredients

500g mince Pork — Enough fat in it to keep the meatballs tender — a very lean mince makes them dry.
1 bulb, finely sliced (150g) Fennel — Softened into the sauce, where it goes sweet and mild.
2 tins (800g) Tomatoes — The braise. The meatballs finish cooking in it, which keeps them moist.
to serve (600g cooked) Wholegrain Pasta — Or bread, to mop the pan.
grated (40g) Parmesan — Half in the meatball mix, half over the top.

Nutrition per serving

Calories: 489.3 kcal
Protein: 46.4g
Carbohydrate: 52.5g
of which sugars: 7.4g
Fat: 9.2g
of which saturated: 3.9g
Fibre: 9.8g
Sodium: 201mg

Method

Mix the pork with half the parmesan, a crushed teaspoon of fennel seed, salt and an egg. Roll into balls.
Brown them all over and lift them out.
Soften the sliced fennel, add the tomatoes, and simmer ten minutes.
Return the meatballs and braise 20 minutes. Serve over the pasta.