Pork And Fennel Meatballs

Serves 4


  • 2½ teaspoons fennel seeds
  • 2 teaspoons sea salt flakes
  • 1 cup (70g) fresh breadcrumbs
  • ¼ cup (60ml) milk
  • 750g pork mince (ground pork)
  • 100g piece flat pancetta, finely chopped
  • ¼ cup chopped flat-leaf parsley
  • Olive oil, for cooking
  • Crusty bread, olive tapenade, sliced tomato and rocket (arugula) leaves, to serve


  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.
  3. Add the mince, pancetta, parsley and fennel-salt mixture and mix well for 2–3 minutes or until mixture comes together.
  4. Shape ⅓ cupfuls of the mixture into balls.
  5. Heat a non-stick frying pan over medium-high heat.
  6. Add a little oil to the pan and cook the meatballs, in batches, until well browned on all sides.
  7. Place on a baking tray and bake for 5–7 minutes or until cooked through.
  8. Serve the meatballs with crusty bread, olive tapenade, sliced tomato and rocket leaves.