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Pork, Fennel and Chili Meatballs

Fennel and pork are a natural combination and this recipe uses both fresh fennel and fennel seeds. These wonderful little nibbles can be served as an appetizer, or form the mixture into larger meatballs and served as an entrée. We think farro tossed with basil pesto, olive oil, and grated Parmesan would be ideal served alongside.

Pork, Fennel, and Chili Meatballs

2 tbs. olive oil
1 small onion, finely chopped
½ fennel bulb, finely chopped
2 tsp. fennel seeds
1 tsp. chili flakes
1 lb. ground pork

Heat 1 tbs. oil in a large skillet, add the onions and fennel and cook until soft, 8-10 minutes. Add the fennel seeds and chili flakes and cook a further 2 minutes. Remove from the heat and cool. Mix in the pork and a fair amount of seasoning and form into bite-size balls.

Heat the remaining 1 tbs. oil in the skillet and cook the meatballs for 8-10 minutes, or until golden and cooked through. Serve warm or at room temperature with cocktail sticks.

 

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