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Pork Lemon and Fennel Meatballs in a Red Wine Tomato Sauce

These meatballs are soft and delicious. The sauce is super basic and really compliments the pork. You can make them as small or as big as you like. The smaller ones are especially popular when I have cocktail parties. I serve them in the sauce with some crusty garlic bread.

For a main course, I make them just a bit smaller than a golf ball and serve them ladled up with sauce atop Rigatoni pasta. They go fast so I suggest doubling the recipe. Leftovers make great meatball subs for lunch. As for the pork sausage meat, mine were flavoured with tomato and mozzarella, but feel free to choose your favourite, even plain. This is also a one-pot dish. Both the meatballs and sauce are made in the same pan. Perfect!

Enjoy xoxo


Pork Lemon and Fennel Meatballs in a Red Wine Tomato Sauce

Serves 4-6 Makes about 30, smaller than a golf ball, meatballs

50 minutes




For the meatballs

500 g. Pork mince/ground

400 g. Sausages, any flavour with casings removed

240 g. Diced onion, about 1 medium onion, sautéed

50 g. Panko breadcrumbs, about 1/2 cup