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 Time25 minutes mins
Cook Time35 minutes mins
Total Time1 hour hr
Course: Appetizer
Cuisine: American
Keyword: fennel pork meatballs, pork and fennel meatballs, pork meatballs
Servings: 10 servings (of 4 meatballs)
- 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
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.
- 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.
Calories: 308kcal | Carbohydrates: 2g | Protein: 17g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.003g | Cholesterol: 98mg | Sodium: 303mg | Potassium: 342mg | Fiber: 1g | Sugar: 1g | Vitamin A: 197IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 1mg