These are delicious served with a light tomato sauce and tagliatelli. They also make a nice alternative from traditional beef meatballs, I love the fennel in these ones. For these you’ll need the following:
♡ 500g minced pork
♡ 1 tsp ground fennel seeds
♡ 2 eating apples – peeled, cored & grated
♡ 3 tbsp breadcrumbs
♡ salt & pepper
♡ 1 egg
♡ 1 small onion, chopped
♡ 2 x 400g tins chopped tomatoes
♡ 1 tsp sugar
♡ 2 garlic cloves, crushed
♡ handful of fresh herbs, I used oregano, basil & parsley
To start put a non stick pan on a medium heat with a splash of olive oil. Add the onion, garlic, fresh herbs & salt and fry for about 5 minutes until the onion has softened. Next add the tinned tomatoes. Whilst this is cooking, you can start your meatballs. Put the pork, grated apple, fennel, breadcrumbs, salt and pepper into a bowl. Use wet hands to combine (this is my husbands job, I have a slight fear of raw meat).
Once combined divide the mixture into approx 30 meatballs. Put a sautepan on a medium heat with a little olive oil. When the oil has warmed, start frying off the meatballs. Make sure you use a pan large enough to accommodate all your meatballs and make sure to turn them often to brown all sides.
Once you have all sides of the meatballs browned, pour over the tomato sauce and give the pan a good shake. Clamp a lid on, keep the heat at medium to low and cook for approx 20-30 minutes or until the meatballs are cooked through.
Serve with some tagliatelli and enjoy ♡
