Fennel Pork Balls

 

    

This recipe is inspired by the North Fremantle Social Farm where I have been attending as a volunteer since retiring from work, learning so much and having a lot of fun growing food with others.  Previously I had not thought too much of the fennel, but if you've had the chance of harvesting one fresh from the earth, you'd realise how spectacular it looks, crying out to be made into something delicious.  All parts of the fennel are used in this dish - the crunchy white bulb, the dense green fronds and the aromatic fennel seeds.  I serve this dish with brown rice, but mashed potatoes or pasta would also go well with this for a happy one-pan dinner.

Serves 4

INGREDIENTS

• 500g / 1lb 2oz pork min
• 1 cup fresh breadcrumbs
• 1 large egg
• 1 medium onion, finely chopped
• olive oil
• sea salt
• 1 medium sized fennel bulb, cored and diced
• ¼ cup finely chopped fennel fronds, plus extra for garnishing
• 1 tablespoon fennel seeds, crushed to release flavour
• 4 garlic cloves, crushed
• ½ teaspoon dried chilli flakes
• 400g / 14oz tinned tomatoes
• 1 tablespoon red wine vinegar
• 2 tablespoons honey

METHOD

1. Heat 1 tablespoon oil in a large non-stick frying pan.  Add the chopped onion and a pinch of salt.  Cook gently for a few minutes until softened but not brown.  Set aside to cool.
2. In a large bowl, combine pork mince, breadcrumbs, egg, chopped fennel fronds, crushed fennel seeds, and the cooled onions.  Mix well and shape into about 30 balls with your hands.  Place the meatballs, separate from one another, on a large plate and refrigerate for 30 minutes.
3. Heat 1 tablespoon oil in the same pan.  Brown and meatballs in a few batches, adding more oil to the pan if necessary as you go.  Shuffle them around to achieve even browning all over.  They don't need to be fully cooked at this stage. Set them aside.
4. Saute diced fennel bulb and garlic in 1 tablespoon oil in the same pan over medium heat for a few minutes until they begin to soften.  Add the tomatoes, dried chilli flakes, red wine vinegar, honey and 1 teaspoon of salt.  Cook for a few minutes until bubbling, stirring occasionally.
5. Return the meat balls into the pan.  Cover and cook under low heat for about 10 minutes until the meatballs are fully cooked.  Add some water if needed to make it saucy.
6. Garnish with extra chopped fennel fronds before serving.