Lemon & Fennel Pork Meatballs

With toasted pine nuts and vibrant kale

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Time Required

40 minutes

Serves

4

Cooking Level

Easy

Ingredients

  • 2 tbsp olive oil 
  • 1 medium onion, finely chopped 
  • 2 garlic cloves, finely sliced 
  • 2 x 400g cans of plum tomatoes 
  • 1 lemon, zested and cut into wedges 
  • 500g pork mince 
  • 2 tsp fennel seeds 
  • 250g kale 
  • 25g pine nuts, toasted 
  • crusty bread, pasta, or mashed potato, to serve (optional) 

    Steps for cooking

    1. In a medium pan, heat 1 tbsp of the oil over a medium heat. Add the onion and garlic to the pan and cook for 5 mins. Tip in the tomatoes with a splash of water, increase the heat and allow to bubble for 15 mins. 
    2. Meanwhile, in a large bowl, combine the lemon zest, mince, fennel seeds and a good pinch of seasoning. Mix well, then shape into walnut-sized balls. 
    3. Heat the remaining oil in a lidded frying pan over a medium heat. Add the meatballs and brown for 5 mins, then pour the tomato sauce into the pan. Simmer for 10 mins, then add the kale, cover with a lid and cook for 5 mins more until wilted. Season to taste, and scatter over the pine nuts. Serve with the lemon wedges, for squeezing over, and crusty bread, pasta, or mash, if you like.  

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