5.0 from 57 votes
Fennel Pork Meatballs
These juicy pork meatballs are every bit good as they are easy to make! Just give them a quick sear in one pan for a delicious dinner.
Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr
Servings: 10 servings (of 4 meatballs)
Calories: 308 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 4 tablespoons olive oil
- ½ medium onion finely chopped
- ½ fennel bulb finely chopped
- 2 pounds ground pork
- 2 large eggs lightly beaten
- ¼ cup roughly chopped fresh parsley
- 1 teaspoon ground fennel seed
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper to taste
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.
Cup of Yum
Notes
- I always use this cookie scoop to make evenly sized meatballs.
- If you can't find ground fennel seed, you can grind whole fennel seed yourself. Just place the whole seeds in a spice or coffee grinder, or place them in a plastic bag and bash them with a rolling pin or hammer, until finely ground.
Nutrition Information
Calories
308kcal
(15%)
Carbohydrates
2g
(1%)
Protein
17g
(34%)
Fat
26g
(40%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
Trans Fat
0.003g
Cholesterol
98mg
(33%)
Sodium
303mg
(13%)
Potassium
342mg
(10%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
197IU
(4%)
Vitamin C
4mg
(4%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings (of 4 meatballs)
Amount Per Serving
Calories 308
% 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.