Crisp prosciutto, pea & mozzarella salad with mint vinaigrette
Fresh Italian flavours make a perfect complement to the warmer weather
Pork, fennel & chilli meatballs
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 alone or 10 with other dishes
Skip to ingredients
- 2 tbsp olive oil
- 1 onionchopped
- ½ bulb fennelchopped
- 1 tsp chilli flakes
- 2 tsp fennel seed
- 500g pack pork mince
Nutrition: per serving
- kcal179
- fat12g
- saturates4g
- carbs2g
- sugars1g
- fibre1g
- protein17g
- salt0.2glow
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.
