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.

  • 35 mins preparation
  • 10 mins cooking
  • 20 mins marinating
  • Serves 4
  • Print


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


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.


Meatballs suitable to freeze. Not suitable to microwave.

More From Women's Weekly Food