NZ Woman's Weekly

Pork, fennel and chilli meatballs

Pork, fennel and chilli meatballs
  • Meal Type

    Pork
  • Total time

    45 minutes
  • Servings

    8+
  • Courses

    Entrée

Ready in 45 minutes, serves 18.

You can also add these meatballs to your favourite pasta sauce and serve with pasta and parmesan cheese.

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/2 fennel bulb, finely chopped
  • 2 tsp fennel seeds
  • 1 tsp chilli flakes
  • 1 tbsp chopped fresh thyme
  • 1 tbsp chopped fresh coriander
  • 500g pork mince

1. Heat 1 tbsp olive oil in a large saucepan, add onion, garlic and fennel. Sauté for 5 minutes. Add seeds, chilli flakes, thyme and coriander. Cook 3 minutes. Set aside.

2. Once cooked spices are cooled, add to mince and combine well. Roll into walnut-sized balls. Chill for 15 minutes.

3. Heat remaining oil in saucepan. Add meatballs, cook for 10 to 15 minutes until golden and cooked through. Serve with cocktail sticks.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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New Zealand Woman's Weekly Dec-1-2014-cover

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