Recipe

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.

Sep 19, 2016 7:03am
  • 35 mins preparation
  • 10 mins cooking
  • 20 mins marinating
  • Serves 4
    • Print
    Print

Ingredients

Pork and fennel meatballs
  • 3 thick slices (225g) rye bread, crusts removed, cut into chunks
  • 2 teaspoon fennel seeds
  • 500 gram pork mince
  • 1/2 medium (85g) red onion, diced finely
  • 1/2 teaspoon ground white pepper
  • 1 egg, beaten
  • 2 tablespoon extra virgin olive oil
  • rye bread, extra to serve
  • 4 dill pickles, halved lengthways
  • 2 tablespoon coarsely chopped curly parsley
Tangy coleslaw
  • 1 tablespoon lemon juice
  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon sherry vinegar
  • 2 teaspoon caster sugar
  • 1 medium (300g) fennel bulb, halved and sliced finely
  • 1/4 small (300g) red cabbage, shredded finely
  • 1/2 medium (100g) red capsicum, sliced finely
  • 1 small (70g) carrot, julienned

Method

Pork and fennel meatballs with 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.

Notes

Meatballs suitable to freeze. Not suitable to microwave.

The Latest from Australian Women's Weekly Food

More From Women's Weekly Food