Pork and Fennel Meatballs with a Tomato Sauce

I may have accidentally copied this from Jamie Oliver, I had pork and fennel in my head as a good combination for meatballs, then Googled the concept and stumbled upon one of his recipes.  I skimmed it this morning and haven’t been back to it since, so I’ll tell you what I did and if you want to report me to the Jamie Oliver plagiarism police then do it, but just to be fair I’ll link to the recipe I peeked at earlier here:  http://www.jamieoliver.com/foodwise/article-view.php?id=1884

Right then, so let’s just continue as if this was all my wonderful idea and I’ll give you the haphazard, rough list of ingredients, and maybe  you’ll have a go sometime or maybe you’ll order a takeaway, because after all, sometimes you just like to read about food, and then it makes you hungry and then you can’t be arsed to cook. 

Ok so ingredients…

A big pack of pork mince (this is bloody good value fare btw), also I can’t remember how much was in the packet I used and I don’t want to go rummaging through the bin so pah!

A couple of handfuls of breadcrumbs (gf for me)

An egg

1/2 an onion, finely chopped

About four teaspoons of fennel seeds, crushed – did I tell you, I bought a very lovely pestle and mortar from a big supermarket chain today, very reasonable and not associated with one of those megalomaniac celebrity chef’s that seem to be taking over the world with their brands (sorry Jamie, I know I nicked your recipe but you are on everything these days)

Salt and pepper

Method:  Mix up all the above ingredients in a big bowl with your hands, get in there, get sticky.  Then roll into balls.  Stick on a big tray and put into a hot oven for about 25 min until lightly browned.

Whilst these are cooking you can knock up a tomato sauce, so…

Chop up the other half of the onion, soften in a pan with some olive oil then add a chopped clove of garlic.  Once translucent, add tomatoes (I added a tin of chopped and a few old tomatoes that were rolling around the back of our fridge.  Add a pinch of sugar, a splash of balsamic, a teaspoon of veg bouillon, some salt and pepper, and oops, a squirt of ketchup.  Simmer away for a few min then blitz and sieve.  Oh yeah and taste this then add/alter the ingredients until it tastes good.  I was thinking this might be nice with a splash of cream in to go with these meatballs but we didn’t have any and I’m not buying anymore now because the holiday is nearly over and I have to start being a bit more sensible sometime.

Once done, chuck your cooked meatballs in the sauce and heat through.  I made some mash to go with mine, but clearly this would be good with pasta or rice even.  We’re very Irish in this household and love our spuds.


3 thoughts on “Pork and Fennel Meatballs with a Tomato Sauce

  1. Pingback: Gnocchi with a Tomato and Basil Sauce « What Isla Ate…

  2. Thanks for visiting my blog and liking my recipe. Yours looks good, too. I always like a recipe where the meatballs are baked, not fried. BTW, I can’t figure out how to find your other recipes. You need, I think, to build up your right-hand column with categories.


    • Thanks for visiting back! Also thanks for the comment, you are right it’s not as clear as it could be, I think I need to re catergorise all the recipes so readers have an easier menu to pick from.


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