Braised Pork and Fennel Meatballs

Braised Pork and Fennel Meatballs is what we are making today, for this we will be using only pork as its mellow flavour pairs well with this fragrant fennel. You can serve this with noodles, rice or even garlic butter baguettes.

Its vegetable season now here in New Zealand and I am getting random vegetables from colleagues who grows it in their gardens, today we will be using fennels a wonderful vegetable with that liquorice or anise flavour. Fennel can be used in many ways but the most popular ones are in salad and in stews, it’s still quite cold here so for today stew will be our best option for this wonderful ingredient.

Braised Pork and Fennel Meatballs is what we are making today, for this we will be using only pork as its mellow flavour pairs well with this fragrant fennel. You can serve this with noodles, rice or even garlic butter baguettes.

By the way before you head over to the recipe do you know that Ang Sarap and Tuttle Publishing is giving away 2 books which contains this recipe book Easy Chinese Recipes plus your choice of one books (worth US$25.00 and below) from the Tuttle Publishing range Competition is open for 2 weeks and we accept entries worldwide, just fill in your details on this competition page to join.

What are you waiting for, join now to win this amazing recipe book plus a book of your choice!

Braised Pork and Fennel Meatballs

★★★★★ 5 from 3 reviews

• Author: Raymund
• Prep Time: 30 mins
• Cook Time: 30 mins
• Total Time: 1 hour
• Yield: 5-6 1x
• Category: Main Course
• Cuisine: Italian

Print Recipe

Pin Recipe

---

Description

Braised Pork and Fennel Meatballs is what we are making today, for this we will be using only pork as its mellow flavour pairs well with this fragrant fennel. You can serve this with noodles, rice or even garlic butter baguettes.

---

Ingredients

Scale 1x2x3x

Meatballs

• 1 kg minced pork (20% fat)
• 1 tbsp fennel seeds, toasted and pounded into powder
• 1 tbsp red pepper flakes
• 6 cloves garlic, minced
• salt
• oil

Braise

• 2 400g can chopped tomatoes
• 1 cup white wine
• 1 fennel bulb, finely sliced
• 1/2 tbsp fennel seeds, toasted and pounded into powder
• 6 cloves garlic, minced
• 1 onion, chopped
• salt
• freshly ground black pepper
• olive oil

Cook Mode Prevent your screen from going dark

---

Instructions

1. Combine meatball ingredients together in a big bowl. Once evenly mixed, form them into meatballs.
2. Prepare large pan, add and heat oil and pan fry meatballs until brown on all sides. Set it aside.
3. In a pot add olive oil then sauté garlic and onion.
4. Add fennel, stir for 2 minutes then add white wine and chopped tomatoes, bring it to a boil then add the meatballs. Cook while covered for 20 minutes.
5. Season with freshly ground black pepper and salt. Turn heat off then serve.

---

Notes

You can use mortar and pestle to powderize you fennel seeds.
Best served with garlic bread.