Bring warmth and bold flavours to your table with these juicy pork and fennel meatballs simmered in a rich, spicy tomato sauce. Finished with a sprinkle of parmesan, they’re perfect for cosy nights or weekend gatherings. Whether served over pasta, polenta, or with crusty bread, these meatballs deliver a comforting, hearty punch of flavour with a subtle fennel aroma and a fiery kick. Great for feeding a crowd or making ahead for easy midweek dinners!
PREP TIME: 20 MINUTES
COOKING TIME: 35 MINUTES
SERVES: 4
INGREDIENTS:
100g sourdough bread (crusts removed)
2 tbsp milk
1 egg
2 tsp fennel seeds
1 tsp whole black peppercorns
2 onions
1 tbsp Banhoek Chilli Oil, plus more for browning
2 x 400g tins of tomatoes
1 tsp chilli flakes
800g pork mince or sausage meat
A pinch of freshly grated nutmeg
10g parsley (or 1½ tsp good-quality dried parsley)
40g parmesan, divided (20g for meatballs, 20g for topping)
Salt and black pepper
METHOD:
Cut the crusts off the 100g sourdough bread, tear or cut into pieces and place in a mixing bowl. Add 2 tablespoons of milk and let soak. Add 1 egg to the bowl and lightly mash the mixture together with your hands to form a rough paste. Set aside.
Toast 2 teaspoons fennel seeds and 1 teaspoon whole black peppercorns in a dry sauté pan over medium heat until fragrant, about 1 minute. Tip them into a pestle and mortar or spice grinder and crush into a coarse powder.
Peel and finely chop 2 onions, then add to a large sauté pan with 1 tablespoon Banhoek Chilli Oil. Cook over medium heat until softened and caramelised, around 10–12 minutes. Once ready, remove half the onions and place them into the bowl with the egg and bread mixture.
To the remaining onions in the sauté pan, add 2 tins of tomatoes, 1 teaspoon chilli flakes, a little more Banhoek Chilli Oil, and a splash of water (using the water to rinse out the tomato tins). Bring to a simmer, and cook uncovered for 15–20 minutes while you prep the meatballs.
Add the 800g pork mince or sausage meat to the egg and milk mixture, then add the ground spices, a pinch of freshly grated nutmeg, and 10g finely chopped parsley (or 1½ tsp dried) and 20g grated parmesan.
Season the meatballs generously with salt and pepper, and mix everything together until evenly combined. Let the mixture rest for 5–10 minutes before shaping so the breadcrumbs can absorb any excess moisture.
Shape into 12 meatballs, slightly larger than a golf ball.
Heat a generous drizzle of Banhoek Chilli Oil in a large frying pan and brown the meatballs on all sides in batches.
Preheat the oven to 180°C (350°F).
Blend the tomato sauce with a stick blender until smooth, then pour it into a baking dish. Nestle in the browned meatballs and scatter over the remaining 20g parmesan.
Bake for 15–20 minutes, or until the meatballs are cooked through and tender.
Serve as desired with your favourite side or accompaniment
SERVING SUGGESTIONS (CHOOSE ONE OR MIX & MATCH):
A salad of parsley, chilli and radish, grilled sourdough. creamy polenta, spaghetti or meatball subs.
