Fennel Pork Meatballs

I'm going to just cut to the chase...Doesn't the idea of some meatballs served on the top of some Italian bow tie pasta as shown in then illustration above sound just delicious for any afternoon?

If the answer is yes...then here is my very simple cooking instructions for just such a thing!

INGREDIENTS:

• 1 pound lean ground pork
• 2 tablespoon roughly chopped flat leaf parsley
• 3 tablespoons panko or breadcrumbs
• 1 egg
• 2 teaspoon fennel seeds
• 1/2 onion, finely diced
• salt and pepper
• olive oil

DIRECTIONS-

• In a small sauce pan, heat up a splash of olive oil over moderate heat. Add the onions and fennel seeds and cook until the onions are translucent and slightly brown, about 6-8 minutes. Remove the onions and fennel seeds from the pan, set aside to cool.
•  In a mixing bowl, combine the ground pork, parsley, panko, egg, salt, pepper, and the cooled onions and fennel seeds. Mix well and shape into 1-inch size meatballs (about 1.5 to 2 tablespoons). Heat about a tablespoon of oil in a large skillet over medium-high heat until hot and shimmery. Add the meatballs to the pan, being careful not to overcrowd. Brown the meatballs on all sides, turning as needed, about 4-5 minutes per side, 20 minutes total. Check for doneness by cutting one open and ensuring there is no pink. Enjoy as an appetizer hot, or serve with your favourite sauce and pasta.

Have with Red Wine....

Enjoy!  Eat Well My Friends!