zoom

    Save to your scrapbook

    Pork & fennel meatballs in chilli tomato sauce

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    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.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars

    Glossary