Fennel pork meatballs

 Ingredients

• 4 tablespoons olive oil
• ½ medium onion finely chopped
• ½ fennel bulb finely chopped
• 907.18 g ground pork
• 2 large eggs lightly beaten
• 15 g roughly chopped fresh parsley
• 1 teaspoon ground fennel seed
• 1 teaspoon kosher salt
• 0.5 teaspoon freshly ground black pepper to taste

Instructions

1. Heat one tablespoon of oil in large saute pan on medium heat. 

2. Add the onions and fennel and cook for 2 to 3 minutes, or until slightly softened. Remove from the heat to cool.

3. In a large mixing bowl, add the pork, eggs, parsley, fennel seed, salt and pepper. Once the sautéed onions and fennel have cooled slightly add them to the mixing bowl and use your hands to mix all ingredients together.

4. Shape the pork mixture into small meatballs, approximately 1 ½ inches in diameter.  Make all the meatballs and place on parchment-lined baking tray or large plate.

5. Wipe your previously used large sauté 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.

6. Discard any fat from the pan and add all of the meatballs back to the pan to warm through before serving.

Source; Downshiftology