Pork and fennel meatballs

Get your hands dirty with these full-flavoured meatballs from Donna Hay
By Donna Hay
Pork and fennel meatballs
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 2 1/2 tsp fennel seeds
  • 2 tsp sea salt flakes
  • 70 g fresh breadcrumbs
  • 60 ml milk
  • 750 g minced pork
  • 1 100g piece flat pancetta, finely chopped
  • 1 small handful flat-leaf parsley, chopped
  • olive oil, for cooking
  • crusty bread, olive tapenade, sliced tomato and rocket (arugula) leaves, to serve


1. Preheat oven to 180C/160 fan/gas 4.

2. Using a pestle and mortar, lightly crush the fennel seeds and salt. Place the breadcrumbs and milk in a bowl and stand for 5 minutes. Add the mince, pancetta, parsley and fennel-salt mixture and mix well for 2'3 minutes or until mixture comes together. Shape small handfuls of the mixture into balls.

3. Heat a non-stick frying pan over medium-high heat. Add a little oil to the pan and cook the meatballs, in batches, until well browned on all sides.

4. Place on a baking tray and bake for 5'7 minutes or until cooked through. Serve the meatballs with crusty bread, olive tapenade, sliced tomato and rocket leaves.

donna hay - fast fresh simple

For more Donna Hay recipes and to view her range of cookery books, visit Donna Hay's website

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