Name: Pork and veal meatballs with fennel
Cook time: 240 min
Total time: 240 min
Yield: 6
Ingredients: 1 kilogram minced (ground) pork and veal; 1 cup (70g) stale breadcrumbs; 1 cup (120g) finely grated cheddar; 2 eggs; 1 cup finely chopped fresh flat-leaf parsley; 4 clove garlic, crushed; 2 tablespoon olive oil; 2 medium_piece brown onions (300g), chopped finely; 1 medium_piece fennel bulb (300g), trimmed, sliced thinly; 3 1/2 cup (980g) bottle tomato passata; 1 cup (250ml) chicken or beef stock

Ingredients

1 kilogram minced (ground) pork and veal

1 cup (70g) stale breadcrumbs

1 cup (120g) finely grated cheddar

2 eggs

1 cup finely chopped fresh flat-leaf parsley

4 clove garlic, crushed

2 tablespoon olive oil

2 medium_piece brown onions (300g), chopped finely

1 medium_piece fennel bulb (300g), trimmed, sliced thinly

3 1/2 cup (980g) bottle tomato passata

1 cup (250ml) chicken or beef stock

Method

1.Combine pork and veal, breadcrumbs, cheddar, eggs, parsley and half the garlic in a large bowl; season. Roll rounded tablespoons of mixture into balls. Place on tray, cover; refrigerate 20 minutes.

2.Preheat oven to 180°C (160°C fan-forced).

3.Heat 1 tablespoon of the oil in a large frying pan over high heat. Add half the meatballs; cook 5 minutes or until browned all over, shaking pan occasionally. Transfer meatballs to a 3-litre (12-cup) ovenproof dish. Repeat with another tablespoon of oil and remaining meatballs.

4.Wipe out pan. Heat remaining oil in same pan over high heat; cook onion, fennel and remaining garlic, stirring, 5 minutes or until softened. Stir fennel mixture, passata and stock into meatballs.

5.Bake, covered, 45 minutes or until fennel is tender. Season to taste.

Some butchers sell a pork and veal mince mixture, which is what we call for here. If it is not available as a mixture, buy 500g pork mince and 500g veal or lean beef mince. This recipe is suitable to freeze at the end of step 4.
Note

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