Delicious handmade pork and fennel meatballs baked in a white wine and parmesan sauce topped with mozzarella. Best served with mash potato and your favourite vegetables.
Makes 12 meatballs - serves 4
Ingredients
Fennel Meatballs
500g pork mince
50g panko breadcrumbs
1 egg
Handful of fresh parsley
2 tbsp dried mixed herbs
1 garlic clove, minced
1 tsp fennel seeds
1/4 of a brown onion, finely chopped
Parmesan and White Wine Sauce
300ml single cream
100g parmesan
1 tsp fennel seeds
Handful of fresh parsley
1/2 brown onion, chopped
150ml white wine
Garlic clove, minced
200ml chicken or vegetable stock
To serve
Mozzarella
Fresh parsley
Method
1) Combine the pork mince, garlic, parsley, fennel seeds, Panko breadcrumbs, egg, mixed herbs, diced onion into a large bowl and mix until combined
2) Divide the mixture into 12 balls and roll into meatballs
3) Heat a dash of vegetable oil on a medium heat and add in the meatballs
4) Cook until brown and crispy (7-9 minutes) and set aside
5) For the sauce, fry your chopped onions and garlic until soft and add in your white wine
6) Simmer until the wine has reduced and add in the fennel seeds, stock and single cream
7) Bubble until the sauce thickens and add in fresh parsley, parmesan and season with salt and pepper
8) Add the meatballs back into the sauce and top with Panko breadcrumbs, parmesan and fresh mozzarella
9) Bake in the oven until golden brown for 10-15 minutes on gas mark 5 / 190 degrees
10) Top with fresh parsley and serve with mash potato and your favourite spring greens
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