Pork, fennel & chilli meatballs
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 alone or 10 with other dishes
Serve these Mediterranean meaty bites on cocktail sticks next time you have guests
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 179 | |
| fat | 12g | |
| saturates | 4g | |
| carbs | 2g | |
| sugars | 1g | |
| fibre | 1g | |
| protein | 17g | |
| low in | salt | 0.2g |
Ingredients
- 2 tbsp olive oil
- 1 onion , chopped
- ½ bulb fennel , chopped
- 1 tsp chilli flakes
- 2 tsp fennel seed
- 500g pack pork mince
Method
- STEP 1
Heat 1 tbsp olive oil in a large frying pan, add onion and fennel and cook for 8 mins until soft. Add chilli flakes and fennel seeds and cook for a further 2 mins. Remove from the heat and allow to cool, then mix in pork mince with some seasoning. Form into bite-sized balls.
- STEP 2
Heat 1 tbsp olive oil in a large frying pan. Add the meatballs and cook for 10-15 mins until golden and cooked through. Serve at room temperature with cocktail sticks.
Goes well with
Recipe from Good Food magazine, September 2012
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