Pork and fennel meatballs in tomato sauce
The fennel adds a unique flavour to these meatballs. Roll the balls firmly before cooking.
450g pork mince
2 cloves garlic, peeled and finely chopped
2 Tbsp finely diced fennel
¼ tsp finely chopped chilli
1-2 tsp freshly ground black pepper
1 Tbsp sugar
canola oil, for frying
1 x 400g can chopped tomatoes
200 ml passata [see our recipe]
freshly ground black pepper, to taste
Preheat oven to 180°C.
Place mince in a large bowl.
Add garlic, fennel, chilli, salt, pepper and first measure of sugar and mix well.
Shape mixture into meatballs about the size of a walnut.
Heat 1-2 Tbsp oil in a heavy-based frying pan, and quickly brown meatballs all over. Do this in batches if necessary. Remove meatballs from the frying pan.
Add tomatoes and passata to the frying pan, mix and bring to the boil.
Add meatballs to the sauce and partly cover frying pan with a lid. Return to the boil, reduce heat and simmer for 30-40 minutes.
Add water if the sauce is becoming too dry. Add salt and pepper.
Serve on a bed of wilted spinach garnished with fennel.
Variation: replace passata with tomato juice or purée.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||3.7g|