Lemon Fennel Pork Meatballs Recipes
FENNEL PORK MEATBALLS
These pork meatballs filled with fennel and onion are an Italian-inspired favorite. The fennel seed seasons adds punch of flavor, while the sauteed onion and fresh fennel keeps the meatballs moist and delicious.
Provided by Lisa Bryan
Categories Appetizer
Time 1h
Number Of Ingredients 9
Steps:
- Heat one tablespoon of oil in large saute pan on medium heat. Add the onions and fennel and cook for 2 to 3 minutes, or until slightly softened. Remove from the heat to cool.
- In a large mixing bowl, add the pork, eggs, parsley, fennel seed, salt and pepper. Once the sauteed onions and fennel have cooled slightly add them to the mixing bowl and use your hands to mix all ingredients together.
- Shape the pork mixture into small meatballs, approximately 1 ½ inches in diameter. See the notes below for the cookie scoop I use to make evenly sized meatballs. Make all the meatballs and place on parchment-lined baking tray or large plate.
- Wipe your previously used large saute pan clean, then add 3 tablespoons of oil to the pan over medium heat. Place the first batch of meatballs in the pan, being careful not to crowd the pan (this should be about 20 meatballs). Cook the meatballs 2 to 3 minutes on one side, then rotate them, so that all sides are browned. The meatballs should cook for 10 to 12 minutes total, or until the inside is no longer pink. When the first batch is done, remove them to a paper towel-lined plate and start the next batch.
- Discard any fat from the pan and add all of the meatballs back to the pan to warm through before serving.
Nutrition Facts : Calories 308 kcal, Carbohydrate 2 g, Protein 17 g, Fat 26 g, SaturatedFat 8 g, Cholesterol 98 mg, Sodium 303 mg, Fiber 1 g, Sugar 1 g, TransFat 0.003 g, UnsaturatedFat 16 g, ServingSize 1 serving
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