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Lemon & fennel pork meatballs

Lemon & fennel pork meatballs

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Rating: 4 out of 5.14 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 4

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)
Nutrition: per serving
NutrientUnit
kcal401
fat23g
saturates6g
carbs16g
sugars10g
fibre3g
protein31g
salt0.3g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, March 2016

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Overall rating

Rating: 4 out of 5.14 ratings
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