Fennel & pork meatballs with gremolata
■ Serves 4 ■ Prep 30 mins
■ Cook 30 mins
2 small onions, grated
500g lean pork mince
125g fresh breadcrumbs
1 tbsp fennel seeds, crushed 1 tsp dried oregano
1 egg
2 tbsp olive oil
2 garlic cloves, crushed bay leaxes
450ml strong chicken stock 100ml double cream
1 tsp Dijon mustard
300g giant couscous
FOR THE GREMOLATA small bunch of flat-leaf parsley,
chopped
1 lemon, zested
1 garlic clove, chopped
1 Put half the onions, all of the pork mince, breadcrumbs, fennel seeds, oregano and egg in a bowl along with plenty of seasoning.
2 Mix well with your hands, then shape into 20 meatballs. Heat 1 tbsp oil in an ovenproof frying pan and brown the meatballs in batches, adding more oil as you need to – the meatballs should be almost cooked through. Once brown, scoop out of the pan and onto a plate.
3 Add the rest of the onions to the pan with the remaining oil. Fry gently until soft, then add the garlic and fry for a couple of minutes more. Add the bay leaves, chicken stock, cream and mustard and simmer for 5 mins, turning the meatballs halfway through.
4 Meanwhile, make the gremolata by mixing together all the ingredients. Cook the couscous following pack instructions, then serve with the meatballs and a sprinkling of gremolata.
PER SERVING 880 kcals, fat 36g, saturates 15g, carbs 82g, sugars 9g, fibre 8g, «rotein 42g, sa t ä. g