Why not try these irresistible and easy Italian Pork and Fennel Meatballs. Serve with crusty bread, olive tapenade and a rocket salad for a real Italian feast!
Serves: 10
Time: 25 minutes
Ingredients
– 2 1/2 teaspoons fennel seeds
– 1 cup fresh breadcrumbs
– 1 cup of milk
– 750g pork mince
– 100g pancetta
– 3 tablespoons parsley
– Sea salt, to flavour
Method
Preheat oven to 180°C. Crush the fennel seeds to powder in a mortar with some sea salt. Soak the bread crumbs in the milk. Mix in a bowl the pork mince, pancetta, parsley, breadcrumbs and fennel seeds. Roll the meat into balls; about 1/3 cup per meatball. Heat frypan with oil and brown the meatballs. Place on baking tray and bake in the oven for 5-7 minutes. Serve with crusty bread and salad.
