RecipesDinner
Dinner
Pork and Fennel Meatballs
Pork mince mixed with parmesan, garlic and crushed fennel seeds, rolled into balls and roasted on a tray until the edges catch. Reheats well and freezes well.
- Serves
- 4
- Total
- 18min
Programs: Keto
Per serving
- Calories
- 405kcal
- Protein
- 24.4g
- Carbs
- 2.1g
- Fat
- 32.7g
- Fibre
- 0.5g
01
Ingredients
For 4 servings · MetricUS
- 500gpork mince, ideally around 10% fat
- 1 mediumegg
- 20gfinely grated parmesan
- 8ggarlic, finely grated or crushed2 cloves
- 5gfennel seeds, lightly crushed2 tsp
- 10gchopped fresh parsley
- 15mlextra virgin olive oil1 tbsp
- 4gsea salt3/4 tsp
- 1 pinchblack pepper
- 1 lbground pork, ideally around 10% fat
- 1 mediumegg
- ¾ ozfinely grated parmesan
- 2 clovesgarlic, finely grated or crushed
- 2 tspfennel seeds, lightly crushed
- 1 tbspchopped fresh parsley
- 1 tbspextra-virgin olive oil
- ¾ tspsea salt
- 1 pinchblack pepper
02
Method
Heat the oven to 220°C / 425°F and line a large tray with baking paper.
Put the pork mince, egg, parmesan, garlic, fennel seeds, parsley, 10 ml (2 tsp) of the olive oil, sea salt, and black pepper into a bowl.
Mix until evenly combined, then divide into 16 meatballs.
Put the meatballs onto the tray and brush or drizzle with the remaining 5 ml (1 tsp) olive oil.
Roast for 14 to 18 minutes until cooked through and lightly golden.
Serve 4 meatballs per person with one of the recommended side-dish pairings.