Pork and fennel baked meatballs recipe
This comforting Italian baked meatballs recipe with fennel seeds and Parmesan cheese is in a rich tomato and olive sauce. Great for batch cooking, serve with rice or pasta
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Cooking tools:
- Oven
- Mixing bowl
- Baking dish
- Chef's knife
- Cutting board
- Grater
- Skillet
- Saucepan
- Wooden spoon
- Measuring spoon
- Measuring cup
- Plate
Ingredients
- 4 tbsp olive oil
- 2 medium onions, finely chopped
- 5 garlic cloves, finely chopped
- 3 bay leaves
- 2 tbsp fennel seeds
- 2 tbsp tomato purée
- 4 x 400g tins chopped tomatoes
- 1½ tbsp clear honey
- 1 tbsp red wine vinegar
- 100g sliced pitted black olives
- 2 x 500g packs pork mince (we used 20% fat)
- 150g fresh breadcrumbs*
- 80g Parmesan, finely grated
- 1 large egg
- 2 tbsp dried oregano
- 250g mozzarella, grated
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