Pork Meatballs with Fennel and Lemon

Full of flavour.

Pork and fennel are great partners in any dish so when I saw this recipe on the BBC Good Food website I knew I had to make my own version.

The meatballs themselves are light and the addition of the greens plus the toasted pine nuts and pumpkin seeds give extra nutrients and texture. I actually think that the flavour of the pine nuts completely removes the need for the usual topping of parmesan cheese.

I used rainbow chard from my vegetable garden as my greens, but silverbeet or even baby spinach would work too.

These meatballs are delicious on their own for a light meal, or you could serve them with garlic bread or pasta. They will cook in the same amount of time as pasta so are ideal for a weeknight dinner.

Ingredients – serves 4:

  • 2 tbsp pine nuts
  • 1 tbsp pumpkin seeds, optional
  • 500g/1 lb pork mince (ground)
  • 2 teaspoons fennel seeds
  • 2 teaspoons lemon juice (from a bottle is fine)
  • 500g/1 lb jar your favourite tomato pasta sauce
  • 4 large leaves rainbow chard, or whatever greens you have, roughly chopped

Method:

  • Place the pine nuts and pumpkin seeds in your non-stick frying pan over a medium heat until just turning golden. Transfer to a bowl and set aside.
  • Put the pork mince into a medium bowl. Lightly crush the fennel seeds with your fingers and add to the pork, along with the lemon juice. Mix together.
  • Form the pork mixture into approximately 24 meatballs.
  • Place the meatballs into your frying pan and cook over a medium-high heat until browned all over.
  • Add the pasta sauce to the pan and bring to the simmer for a few minutes, then add the chopped greens. Simmer until the greens are wilted.
  • Scatter the toasted nuts & seeds over the meatballs just before serving.
  • Enjoy!

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One Response to Pork Meatballs with Fennel and Lemon

  1. Pingback: Pork Meatballs with Fennel and Lemon | Just an Opinion

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