serves
4
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 2½ tsp fennel seeds
- 2 tsp sea salt flakes
- 1 cup (70 g) fresh breadcrumbs
- ¼ cup (60 ml) milk
- 750 g pork mince (ground pork)
- 100 g piece flat pancetta, finely chopped
- ¼ cup chopped flat-leaf parsley
- olive oil, for cooking
To serve
- crusty bread
- olive tapenade
- sliced tomato
- rocket (arugula) leaves
Instructions
1. Preheat oven to 180°C (350°F). Place the fennel seeds and salt in a mortar and pestle and lightly crush.
2. Place the breadcrumbs and milk in a bowl and stand for 5 minutes. Add the mince, pancetta, parsley and fennel-salt mixture and mix well for 2–3 minutes or until the mixture comes together.
3. Shape ⅓ cupfuls of the mixture into balls. Heat a non-stick frying pan over medium-high heat. Add a little oil to the pan and cook the meatballs, in batches, until well browned on all sides.
4. Place on a baking tray and bake for 5–7 minutes or until cooked through. Serve the meatballs with crusty bread, olive tapenade, sliced tomato and rocket leaves.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
