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Pork, Fennel & Beef Meatballs

Sun, 5 February 2023

Pork, Fennel & Beef Meatballs

INGREDIENTS:

4 tablespoons olive oil

½ medium onion, finely chopped

½ fennel bulb, finely chopped

500g minced pork

500g minced beef

2 large eggs, lightly beaten

¼ cup roughly chopped fresh parsley

1 teaspoon ground fennel seeds

100g breadcrumbs

Salt and pepper to season and taste

50g grated parmesan

 

For the tomato sauce:

1 chopped red onion

3 garlic cloves, sliced

50ml white wine

Can of tomatoes

1 tablespoon of tomato paste

200ml water

Salt/pepper

 

METHOD:

1. Heat the olive oil in a pan and sweat off the onion and fennel for approximately 5 minutes.

2. Place the pork mince, beef mince, fennel seeds, eggs, parsley and breadcrumbs in a bowl and mix together with the cooked onion and fennel before rolling into balls.

3. Place the meatballs on a heated frying pan and fry until nicely coloured and browned.  Remove from the pan and set aside.

4. To make the sauce, sweat off the onion and garlic for 5 minutes.

5. Then add the white wine and cook off for 2-3 minutes.

6. Next add the tomato paste, can of tomatoes and the water.  Bring to the boil and then turn down to a gentle simmer.  Season with salt and pepper.

7. Blitz the tomato sauce and add meatballs.   Cook for a further 5-8 minutes and then serve with your favourite pasta garlic bread and grated parmesan cheese.

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