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Nutrition: per serving

  • kcal179
  • fat12g
  • saturates4g
  • carbs2g
  • sugars1g
  • fibre1g
  • protein17g
  • salt0.2g
    low

Method

  • step 1

    Heat 1 tbsp olive oil in a large frying pan, add onion and fennel and cook for 8 mins until soft. Add chilli flakes and fennel seeds and cook for a further 2 mins. Remove from the heat and allow to cool, then mix in pork mince with some seasoning. Form into bite-sized balls.

  • step 2

    Heat 1 tbsp olive oil in a large frying pan. Add the meatballs and cook for 10-15 mins until golden and cooked through. Serve at room temperature with cocktail sticks.

Recipe from Good Food magazine, September 2012

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Comments, questions and tips (3)

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Overall rating

A star rating of 4 out of 5.4 ratings

Debbie Foster 1

Brilliant! Just made for a NYE buffet and they’re delicious! Must try not to eat them all before tonight 😉😂

Debbie Foster 1

Oh! And cooked them in the oven instead of frying them! Much quicker!

ESStan

A star rating of 5 out of 5.

Excellent tasty recipe and not dry. We made up a large batch and froze them loose to use as we needed. They are excellent with a tomato sauce as a main meal.

loustewart

A star rating of 5 out of 5.

Really lovely. I always worry these kind of things will be dry but they're not. The fennel is a great addition to pork and it's just enough heat from the chilli without being fiery. I made them into burgers and meatballs. Had them as part of a paleo meal plan and they were great for lunch with…

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