Pork and fen­nel meat­balls with tangy coleslaw

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 4 PREP AND COOK TIME 1 HOUR 50 MIN­UTES

3 thick slices (225g) rye bread, crusts re­moved, cut into chunks

2 tea­spoons fen­nel seeds

500g pork mince

½ medium (85g) red onion, diced finely

½ tea­spoon ground white pep­per

1 egg, beaten

2 ta­ble­spoons ex­tra vir­gin olive oil rye bread, ex­tra to serve

2 ta­ble­spoons coarsely chopped curly pars­ley

4 dill pick­les, halved length­ways

COLESLAW

1 ta­ble­spoon le­mon juice

2 ta­ble­spoons ex­tra vir­gin olive oil

2 ta­ble­spoons sherry vinegar

2 tea­spoons caster sugar

1 medium (300g) fen­nel bulb, halved and sliced finely

¼ small (300g) red cab­bage, shred­ded finely

½ medium (100g) red cap­sicum, sliced finely

1 small (70g) car­rot, juli­enned

1 Put rye bread and fen­nel seeds into a food pro­ces­sor; process to coarse bread­crumbs. Trans­fer to a medium bowl.

2 Add the pork mince, onion, white pep­per and egg to a large bowl; sea­son with sea salt flakes. Us­ing clean hands, mix well. Roll pork mix­ture into wal­nut­sized meat­balls and place on a tray. Re­frig­er­ate for 20 min­utes.

3 COLESLAW Mean­while, for the dress­ing com­bine le­mon juice, olive oil, vinegar and sugar in a screw-top jar and shake well. Place the fen­nel, cab­bage, cap­sicum and car­rot in a medium bowl. Just before serv­ing pour over the dress­ing.

4 Heat a large non-stick fry­ing pan over a medium to high heat; add half the olive oil; add meat­balls (you may need to cook them in batches de­pend­ing on the size of your pan), adding re­main­ing oil if nec­es­sary. Cook meat­balls for 6 to 8 min­utes or un­til golden brown all over and cooked through.

5 Serve the meat­balls with the ex­tra rye bread, Coleslaw, pars­ley and dill pick­les. Meat­balls suit­able to freeze. Not suit­able to mi­crowave.

Pork and fen­nel meat­balls with tangy coleslaw

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