Pork and Fennel Meatballs

Feeling a little inspired after my meatball bonanza at Baduzzi, I wanted to cook up one of my favourite dishes: pork and fennel meatballs. I know meatballs might seem like a rich, wintery dish- but they don't have to be. Serve up your meatballs with zucchini ribbons, or on a bed of rocket to make it into a perfectly easy summer dinner.

This recipe is a winner, and for a while I made it pretty much every week. Now I have gotten the girls at work onto it too, and they all agree that it's a keeper.

Pork and Fennel Meatballs (adapted from a Jamie Oliver member recipe)

approx. 450 grams pork mice
2-3 garlic cloves
1 tablespoon fennel seeds
1/2 teaspoon chilli flakes
1 teaspoon sea salt
1 teaspoon cracked pepper

Mix all above ingredients (excluding the pork) in a mortar and pestle, to form a rough, dry, paste. In a bowl, gently combine with the pork to mix through.

Roll small handfuls of the mixture into balls, about the size of a large walnut.

2 tablespoons olive oil
1 1/2 cups white wine
1/2 brown onion, diced
1 clove garlic, chopped
400g tin of chopped tomatoes

Heat 1 tablespoon of olive oil in a pan, and brown meatballs all over (do not cook through).
Remove the meatballs, and add the remaining olive oil, garlic and onions. Cook gently until soft, and beginning to colour.

Add the wine, and cook for 5 minutes of so, to de-glaze the pan and reduce the alcohol.

Add the tomatoes and the meatballs, and cook on a gentle simmer for about 10 minutes, until the sauce has reduced.

Meatballs traditionally are served with pasta, but if you're looking for a lighter option (summer's a -coming!), then they are also great served on blanched zucchini ribbons, which are easy enough to make with a grater or mandolin.

Garnish with some parsley, fresh fennel fronds (if you have them), and a sprinkle of salt and pepper.
Go on, give it a go. I promise they are good!