Lemon & fennel pork meatballs

Lemon & fennel pork meatballs

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(5 ratings)

Prep: 15 mins Cook: 35 mins - 40 mins

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

Nutrition and extra info

  • uncooked meatballs only

Nutrition: per serving

  • kcal401
  • fat23g
  • saturates6g
  • carbs16g
  • sugars10g
  • fibre3g
  • protein31g
  • salt0.3g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 medium onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, finely sliced
  • 2 x 400g cans plum tomatoes
  • 1 lemon, zested and cut into wedges
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 500g pork mince
  • 2 tsp fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 250g kale
    Kale

    Kale

    kay-el

    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

  • 25g pine nuts, toasted
  • crusty bread or mashed potato, to serve (optional)

Method

  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.

  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.

  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.

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Comments, questions and tips

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Emycakes
13th Oct, 2016
0.05
Sorry but my husband said this was the worst meal I have ever made for him. He didn't think the lemon and fennel went well with the tomato sauce. I thought they were okay but didn't like the texture of the kale in the sauce.
catie74
29th Jun, 2016
A great alternative to the normal meatballs in tomato sauce. Whole family loved and served it with rice
little_lady
12th May, 2016
A lovely meal to eat on a summer evening - very fresh, great flavour, and not too heavy. The lemon and fennel work really well together, and the pine nuts are a great addition. The only differences I made, were to use 1 tin of tomatoes and 1 tin of passatta, and I also used spinach instead of kale as I was using up leftovers from the fridge. Very yummy, will be making this again!
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