Quick & Easy

Pork and fennel meatballs with tangy coleslaw

Pork and fennel are two flavours that go together absolutely perfectly, and we've paired them here in these juicy meatballs to create a delicious weeknight dinner recipe. Serve with creamy slaw for a complete meal the whole family will love.


Pork and fennel meatballs
Tangy coleslaw


1.Put rye bread and fennel seeds into a food processor; process to a coarse breadcrumbs. Transfer to a medium bowl.
2.Add the pork mince, onion, white pepper and egg to a large bowl; season with sea salt flakes. Using clean hands, mix well. Roll pork mixture into walnut sized meatballs and place on a tray. Refrigerate for 20 minutes.
3.Meanwhile, make coleslaw: For the dressing, combine lemon juice, vinegar and sugar in a screw top jar and shake well. Place the fennel, cabbage, capsicum and carrot in a medium bowl. Just before serving pour over the dressing.
4.Heat a large nonstick frying pan over a medium to high heat and add half the olive oil; add the meatballs (you may need to cook them in batches depending on the size of your pan) adding remaining oil if necessary. Cook the meatballs for 6-8 minutes or until golden brown all over and cooked through.
5.Serve the meatballs with the extra rye bread, Coleslaw, parsley and dill pickles.

Meatballs suitable to freeze. Not suitable to microwave.


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