A dish of fennel and pork meatballs

Fennel and pork meatballs with gremolata

  • serves 4
  • Easy

Make your meatballs that little bit more special with a gremolata topping, made from parsley, lemon and garlic. We love the creamy white wine sauce these porky balls come with

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Ingredients

  • onion 2 small, grated
  • lean pork mince 500g
  • fresh breadcrumbs 125g
  • fennel seeds 1 tbsp, crushed
  • dried oregano 1 tsp
  • egg 1
  • olive oil for frying
  • butter
  • garlic 2 cloves, crushed
  • bay leaves 3
  • white wine 300ml
  • strong chicken stock 200ml
  • double cream 100ml
  • Dijon mustard 1 tsp
  • fregola or giant couscous 300g

Gremolata

  • flat-leaf parsley a small bunch, chopped
  • lemon 1, zested
  • garlic 1 clove, chopped

Method

  • Step 1

    Put half the onion, all of the pork mince, breadcrumbs, fennel seeds, oregano and egg in a bowl with plenty of seasoning.

  • Step 2

    Mix everything with your hands really well, then shape into 20 meatballs. Heat 1 tbsp oil in an ovenproof frying pan and brown the meatballs in batches, adding more oil as you need to – the meatballs should be almost cooked through. Once brown, scoop out of the pan onto a plate.

  • Step 3

    Add the rest of the onion to the pan with another tbsp of olive oil and a knob of butter. Fry gently until soft, then add the garlic and fry for a couple of minutes more. Add the bay leaves and white wine and simmer until the wine has reduced by half. Add the meatballs back to the pan, along with the chicken stock, cream and mustard and simmer for 5 minutes, turning the meatballs halfway through.

  • Step 4

    Meanwhile, mix the gremolata ingredients. Cook the fregola until just tender, then toss with a knob of butter and season. Serve
    the meatballs with the fregola and a sprinkling of gremolata.

Nutritional Information

  • Kcals 880
  • Fat 35.8g
  • Saturates 15g
  • Carbs 81.8g
  • Sugars 8.6g
  • Fibre 8g
  • Protein 41.6g
  • Salt 0.9g
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