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
- 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.