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
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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
- 1Put rye bread and fennel seeds into a food processor; process to a coarse breadcrumbs. Transfer to a medium bowl.
- 2Add 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.
- 3Meanwhile, 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.
- 4Heat 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.
- 5Serve the meatballs with the extra rye bread, Coleslaw, parsley and dill pickles.
Notes
Meatballs suitable to freeze. Not suitable to microwave.
