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Braised Pork and Fennel Meatballs 1

Braised Pork and Fennel Meatballs

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


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.




  • 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
  • 1/2 tbsp fennel seeds, toasted and pounded into powder
  • 6 cloves garlic, minced
  • 1 onion, chopped
  • salt
  • freshly ground black pepper
  • olive oil


  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.


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