Fennel Pork Meatballs
User Reviews
5
Fennel Pork Meatballs
Description
Fennel Pork Meatballs combine ground pork with finely chopped onion and fennel bulb cooked briefly in olive oil to soften and release their aroma. The meat is mixed with lightly beaten eggs, fresh parsley, ground fennel seed, salt, and pepper, creating a fragrant and well-seasoned mixture. Formed into small meatballs about 1 ½ inches wide, they are browned evenly in a skillet using olive oil, producing a savory crust and tender center.
The recipe highlights the use of ground fennel seed, which adds a distinct licorice-like flavor that sets these meatballs apart. The pan frying step ensures a textured exterior while maintaining juicy interiors. These meatballs can be served as an appetizer, in a sandwich, or alongside a sauce or vegetables depending on preference.
Use a cookie scoop for uniform meatball sizes to ensure even cooking. If ground fennel seed is unavailable, whole seeds can be ground at home using a spice grinder or by crushing them in a plastic bag. Cooling the sautéed onion and fennel before mixing into the meat is important to avoid cooking the eggs prematurely.
Ingredients
- 4 tablespoons olive oil
- ½ onion finely chopped, medium
- ½ fennel bulb finely chopped
- 2 pounds ground pork
- 2 egg lightly beaten, large
- ¼ cup parsley roughly chopped fresh
- 1 teaspoon ground fennel seed
- 1 teaspoon kosher salt
- ½ teaspoon black pepper to taste, freshly ground
Instructions
- Heat one tablespoon of oil in large saute pan on medium heat. Add the onions and fennel and cook for 2 to 3 minutes, or until slightly softened. Remove from the heat to cool.
- In a large mixing bowl, add the pork, eggs, parsley, fennel seed, salt and pepper. Once the sauteed onions and fennel have cooled slightly add them to the mixing bowl and use your hands to mix all ingredients together.
- Shape the pork mixture into small meatballs, approximately 1 ½ inches in diameter. See the notes below for the cookie scoop I use to make evenly sized meatballs. Make all the meatballs and place on parchment-lined baking tray or large plate.
- Wipe your previously used large saute pan clean, then add 3 tablespoons of oil to the pan over medium heat. Place the first batch of meatballs in the pan, being careful not to crowd the pan (this should be about 20 meatballs). Cook the meatballs 2 to 3 minutes on one side, then rotate them, so that all sides are browned. The meatballs should cook for 10 to 12 minutes total, or until the inside is no longer pink. When the first batch is done, remove them to a paper towel-lined plate and start the next batch.
- Discard any fat from the pan and add all of the meatballs back to the pan to warm through before serving.
Notes
- Use a cookie scoop to shape meatballs evenly for consistent cooking.
- If ground fennel seed is not available, grind whole fennel seeds using a spice grinder or crush with a rolling pin.
- Allow the sautéed onion and fennel to cool before mixing with eggs and pork to prevent cooking the eggs prematurely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings (of 4 meatballs)
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 2g | 1% |
| Protein | 17g | 34% |
| Fat | 26g | 40% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 98mg | 33% |
| Sodium | 303mg | 13% |
| Potassium | 342mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 197IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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