Braised Pork and Fennel Meatballs
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.
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- 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
- 2 400g can chopped tomatoes
- 1 cup white wine
- 1 fennel bulb, finely sliced
- ½ tbsp fennel seeds, toasted and pounded into powder
- 6 cloves garlic, minced
- 1 onion, chopped
- salt
- freshly ground black pepper
- olive oil
- Combine meatball ingredients together in a big bowl. Once evenly mixed, form them into meatballs.
- Prepare large pan, add and heat oil and pan fry meatballs until brown on all sides. Set it aside.
- In a pot add olive oil then sauté garlic and onion.
- 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.
- Season with freshly ground black pepper and salt. Turn heat off then serve.
Best served with garlic bread.
Pork and fennel combine so well, don’t they? I make a pork ragu (in fact I’ll be doing it on the blog soon), but have never made pork meatballs. Gotta start! This is a great dish — thanks.
I really do like the combination of fennel when used in pork sausage so I know that I would enjoy you braised pork meatballs. They sound great.
Sounds like a classic combination. I must try it. Cheers
wow this sounds super delicious. I love the aroma from feenel and I can never resist anything meatball. Great recipe. Thanks for sharing!