Pork and Fennel Meatballs

Why not try these irresistible and easy Italian Pork and Fennel Meatballs. Serve with crusty bread, olive tapenade and a rocket salad for a real Italian feast!

Serves: 10

Time: 25 minutes


  • 2 1/2 teaspoons fennel seeds
  • 1 cup fresh breadcrumbs
  • 1 cup of milk
  • 750g pork mince
  • 100g pancetta
  • 3 tablespoons parsley
  • Sea salt, to flavour


Preheat oven to 180°C. Crush the fennel seeds to powder in a mortar with some sea salt. Soak the bread crumbs in the milk. Mix in a bowl the pork mince, pancetta, parsley, breadcrumbs and fennel seeds. Roll the meat into balls; about 1/3 cup per meatball. Heat frypan with oil and brown the meatballs. Place on baking tray and bake in the oven for 5-7 minutes. Serve with crusty bread and salad.


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