Pork Meatballs Recipe With Fennel

Pork and fennel is a classic combination for good reason. This simple meatball recipe is an Italian delight with a crusty baguette, tomato sauce and mozzarella cheese.


| April 2013


In his meatball cookbook, Jez Felwick brings a delicious combination of flavors from the street to your home, all made with free-range meat and quality ingredients, bursting with flavor and served with fresh-tasting sauces and sides. The Meatball Cookbook: Great Balls of Fire (Mitchell Beazley, 2013) is Felwick’s collection culminated from his experience as “The Bowler,” a well-known gourmet food cart vendor in London. He gives more than 70 “ballistic” ideas, including original sauces, sides and salads. The following excerpt is a classic meatball recipe — one made from high-quality pork dressed up with funnel and parsley. 

You can buy this book from the GRIT store: The Meatball Cookbook: Great Balls of Fire.

More meatball recipes:

Meatball Calzone Recipe
Real Mayonnaise Recipe
Spicy Coleslaw Recipe
Salmon Meatballs Recipe With Sesame Seeds and Wasabi  

Pork Meatballs Recipe With Fennel

Preparation time 20 minutes, plus standing. Cooking time 20 minutes. 

Pork and fennel is a classic Italian combination, and in meatballing circles they’re in regular contact. This is a recipe where I've decided to soak bread in milk, instead of using a dry crumb. It helps give lightness to quite a dense mix.

2 slices (about 3 1/2 oz) stale white bread, crusts removed
scant 1/2 cup milk
3 teaspoons fennel seeds
1 free-range egg
3 1/2 oz pancetta, diced
1lb boneless pork shoulder, ground
1 onion, minced
2 tablespoons chopped flat-leaf parsley
1 teaspoon salt 





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