Pork and fennel meatballs

Pork and Fennel meatballs served with a tomato, pancetta sauce and fragrant red rice. These meatballs are soft, hearty and full of flavour!



  • 500g pork mince (preferably organic)
  • 2 eggs
  • 50g breadcrumbs soaked in a little (almond) milk
  • 3 tbsp. fennel seeds
  • Salt
  • Pepper


  • 400ml passata (I like the brand Cirio)
  • 2 tbsp. tomato paste (also available from Cirio but any kind will do)
  • 2 red onions, chopped
  • 3 garlic cloves, finely sliced
  • 2 carrots, peeled and sliced
  • 2 celery sticks, washed and sliced
  • 2 rosemary sprigs, finely chopped
  • 2 tbsp. fennel seeds, crushed
  • 200g smoked pancetta cubes
  • A few sprigs of thyme to garnish
  • A little water
  • Salt
  • Pepper


  1. In a large bowl mix all the meatball ingredients and roll approximately 12-15 equal sized meatballsFry the meatballs in a large pan on a medium heat until crispy and cooked all the way through (you can simply check by breaking one of them)
  2. Meanwhile, fry the onion until translucent; add the garlic, carrots and celery and fry for another couple of minutes before adding the passata, tomato paste, the herbs and a little water
  3. In a different pan, fry the pancetta cubes for 2-3 minutes. Add half of these to the passata sauce and put the other half aside
  4. In a Magimix/food processor/blender (or hand blender), blitz the sauce until smooth before adding in the rest of the pancetta
  5. Add the meatballs to the sauce and serve with (red) rice and a few sprigs of thyme to garnish

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