Name: Lemon & fennel pork meatballs
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: British
Ingredients: 2 tbsp olive oil; 1 medium onion finely chopped; 2 garlic cloves finely sliced; 2 x 400g cans plum tomatoes; 1 lemon zested and cut into wedges; 500g pork mince; 2 tsp fennel seeds; 250g kale; 25g pine nuts toasted; crusty bread or mashed potato, to serve (optional)

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Lemon & fennel pork meatballs

Lemon & fennel pork meatballs

Charlie Clapp

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Serves 4

Easy

Prep: 15 mins

Cook: 35 mins - 40 mins

A star rating of 3.9 out of 5.19 ratingsRate

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Meatballs are always popular and these are served with toasted pine nuts and vibrant kale, making a vitamin C-rich dish that's 2 of your 5-a-day

Freezable (uncooked meatballs only)

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
1 medium onion

finely chopped
2 garlic cloves

finely sliced
2 x 400g cans plum tomatoes
1 lemon

zested and cut into wedges
500g pork mince
2 tsp fennel seeds
250g kale
25g pine nuts

toasted
crusty bread

or mashed potato, to serve (optional)

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Nutrition: per serving

kcal401
fat23g
saturates6g
carbs16g
sugars10g
fibre3g
protein31g
salt0.3g

Method

step 1

In a medium pan, heat 1 tbsp of the oil over a medium heat. Add the onion and garlic to the pan and cook for 5 mins. Tip in the tomatoes with a splash of water, increase the heat and allow to bubble for 15 mins.
step 2

Meanwhile, in a large bowl, combine the lemon zest, mince, fennel seeds and a good pinch of seasoning. Mix well, then shape into walnut-sized balls.
step 3

Heat the remaining oil in a lidded frying pan over a medium heat. Add the meatballs and brown for 5 mins, then pour the tomato sauce into the pan. Simmer for 10 mins, then add the kale, cover with a lid and cook for 5 mins more until wilted. Season to taste, and scatter over the pine nuts. Serve with the lemon wedges, for squeezing over, and crusty bread or mash, if you like.

Recipe from Good Food magazine, March 2016

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A star rating of 3.9 out of 5.19 ratings

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