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    Pork & fennel meatballs in chilli tomato sauce

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    • Pork & fennel meatballs in chilli tomato sauce

    Pork & fennel meatballs in chilli tomato sauce

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes

    Serves: 4

    Ingredients

    1 tsp fennel seeds
    1 tbsp olive oil
    2 cloves garlic, crushed
    ½ tsp chilli flakes
    400g can chopped tomatoes
    ½ tsp honey
    500g pack lean British pork mince
    1 onion, coarsely grated
    1 large carrot, coarsely grated
    200g pack trimmed fine green beans, halved
    2 x 250g packs Merchant Gourmet Italian-Infused Grains (or any other grain pouch)

     
    1 tsp fennel seeds

     
    1 tbsp olive oil

     
    2 cloves garlic, crushed

     
    ½ tsp chilli flakes

     
    400g can chopped tomatoes

     
    ½ tsp honey

     
    500g pack lean British
    pork mince 

     
    1 onion, coarsely grated

     
    1 large carrot, coarsely grated

     
    200g pack trimmed fine green beans, halved

     
    2 x 250g packs Merchant Gourmet Italian-Infused Grains (or any other
    grain pouch)

    Method

    1. Heat a casserole or sauté pan with a lid over a medium heat. Add the fennel seeds and toast for 1 minute or until fragrant. Tip into a pestle and mortar and roughly crush. Return the pan to a medium heat and add the oil and garlic. Fry for 1 minute, then stir in the chilli flakes, tomatoes, honey and a pinch of salt. Simmer gently for 10 minutes.

    2. Meanwhile, put the crushed fennel seeds, pork and grated onion and carrot in a mixing bowl. Season, mix together and roll into 20 meatballs. Add the meatballs to the tomato sauce, cover and simmer for 5 minutes. Turn the meatballs, cover again and simmer for another 5 minutes.

    3. Meanwhile, blanch the green beans in a saucepan of boiling water for 3 minutes, then drain. Heat the grains according to pack instructions. Toss the beans and grains together, divide between plates, then spoon over the meatballs and chilli tomato sauce.

    1 Heat a casserole or sauté pan with a lid over a medium heat. Add the fennel seeds and toast for 1 minute or until fragrant. Tip into a pestle and mortar and roughly crush. Return the pan to a medium heat and add the oil and garlic. Fry for 1 minute, then stir in the chilli flakes, tomatoes, honey and a pinch of salt. Simmer gently for 10 minutes.

    2 Meanwhile, put the crushed fennel seeds, pork and grated onion and carrot in a mixing bowl. Season, mix together and roll into 20 meatballs. Add the meatballs to the tomato sauce, cover and simmer for
    5 minutes. Turn the meatballs, cover again and simmer for another 5 minutes.

    3 Meanwhile, blanch the green beans in a saucepan of boiling water for 3 minutes, then drain. Heat the grains according to pack instructions. Toss the beans and grains together, divide between plates, then spoon over the meatballs and chilli tomato sauce.

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