Fennel Pork Meatball Recipe · i am a food blog (2024)

I first had fennel sausage at Campanglolo, a fun, rustic Italian restaurant in Vancouver. The sausage was scattered on a delicious pizza with just the right amount of crisp and chew. The pizza was fantastic, but the fennel sausage was the star. I literally wanted to pick off the few pieces of sausage on the pie and stuff them into my mouth to make one satisfying bite.

I refrained from acting like a savage in public, but I couldn’t get the fennel sausage out of my head so I set out to make a pork and fennel meatball that i could really get my teeth into. If you’ve never tried cooking fennel seeds before, you’re in for a treat. Their crunchy, slightly anise flavour is the perfect compliment to pork. Toss these meatballs with your go-to sauce and some pasta for a bowl of comfort.

I am pork-y, I am balled: I AM FENNEL PORK MEATBALL!

Fennel Pork Meatball Recipe
yield: 24 meatballs
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
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 favorite sauce and pasta.

28 Comments

Simply Tia says:
February 26, 2012 at 2:55 am
Very beautiful presentation! I’ve never tried a pork meatball but I’m thinking I just have to now!!!
Reply
Brandon from The Yummy Bits says:
February 26, 2012 at 6:33 pm
I love fennel, especially with pork. This sounds great!
Reply
mjskit says:
February 27, 2012 at 5:35 am
These meatballs look delicious and I love the addition of fennel seeds! Great presentation and pictures!
Reply
Bryan & YiRan says:
February 27, 2012 at 7:36 pm
We made these a few months ago as well and can vouch that they are delicious! So much lighter than your traditional beefy meatballs.
Reply
sara says:
February 28, 2012 at 2:56 am
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These meatballs look fantastic…I bet they taste incredibly delicious…so need to try these sometime! :)
Reply
Anna says:
March 4, 2012 at 11:53 pm
Ummmm you list an egg as an ingredient and then forget all about it in the process…
Reply
1. steph says:
  March 5, 2012 at 12:09 am
  Oops…fixed now!
  Reply
Karin K says:
April 28, 2012 at 2:09 pm
Made these and they are fantastic!!! Thanks!
Reply
Ramona says:
January 16, 2013 at 7:32 pm
Wow, wow, sooo good… please give this a try. Did two things different, replaced the breadcrumbs with 1 1/2 slices of white bread soaked in a little milk (ensures a tender meatball every time!) and added a little garlic.
Reply
meatballs & milkshakes says:
March 15, 2013 at 10:54 am
These meatballs look incredible! It’s been a while since I’ve made some, maybe it’s about time to try this recipe!
Reply
Dan says:
April 7, 2013 at 7:55 am
I just discovered your website and tried this recipe! I loved it!
Reply
BusybodyT says:
June 3, 2013 at 3:30 pm
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I just made out my shopping list! I am going to cook it as “loose meat” and use it on a thin crust pizza with creamy garlic sauce and goat cheese. (yup! I tried one at Pappa Murphys and was hooked}!
Reply
PHXFoodie says:
July 18, 2013 at 6:28 pm
Could the parsley be substituted with fresh fennel fronds?
Reply
Anna says:
April 13, 2014 at 2:56 am
Oh wow I have no words… I have been trying to decide on a good meatball recipe to cook for a week now with nothing really grabbing me.. until now! My favourite restaurant makes something similar, I don’t know how I never thought to try them at home. Thank you a million times.
Reply
Haley Musial says:
July 7, 2014 at 9:46 pm
Omg fennel….. Num num num in my belly!
Reply
Deb says:
March 1, 2015 at 4:11 pm
Tried them tonight. Look very moist and great presentation but I have to say they were quite dry. Good thing I had a sauce with pasta with them.
Reply
Perry Kusnierz says:
February 27, 2018 at 12:45 pm
This my go 2 meatball for anything pizza,subs,with sauce or to just eat! I grind my pork it comes out moist and delicious whether I bake,fry or deep fry.
Reply
Mary says:
January 23, 2019 at 1:30 pm
I used Parmesan instead of breadcrumbs and I seared mine on all sides and then put in convection oven for about 20 minute in some marinara sauce.
Reply
1. Stephanie says:
  January 23, 2019 at 2:54 pm
  yum! i love the idea of parm instead of breadcrumbs :)
  Reply
Chris says:
December 21, 2019 at 5:23 pm
You ever find a recipe that, once you taste it, you get this “destiny” feeling, like “I have cracked the oatmeal code! Henceforth I am the guy with the amazing oatmeal that people are still talking about the next day” or something?
You have cracked the meatball code.
Reply
1. Stephanie says:
  December 23, 2019 at 1:46 pm
  oh thank you so much! meatballs forever!!
  Reply
Elizabeth says:
January 21, 2020 at 8:44 am
Hi Stephanie
Looking forever for a great recipe for meatballs. My old boyfriends grandmother ( Italian) made the best .
I was over there one night when they were already made and he Saad try one !
Wow, the best . She put ouzo in her meatballs but that is all I remember about the recipe
Do you think I can add ouzo and fennel
Or would that be too much ????
Reply
1. Stephanie says:
  January 21, 2020 at 4:36 pm
  i haven’t tried with ouzo but i think it would add a nice flavor. deglaze the onions and fennel seeds with a bit, i think it would taste lovely!
  Reply
Kathryn stinis says:
May 22, 2020 at 1:44 pm
I do not have fennel seed but I have ground fennel. Would that work and if so how much should I add?
Reply
1. Stephanie says:
  June 1, 2020 at 10:38 am
  hi kathryn,
  sorry for the late reply! i would use 1/4 to 1/2 tsp depending on how much fennel flavor you like :)
  Reply

Fennel Pork Meatball Recipe · i am a food blog (2024)

FAQs

Is milk or egg better for meatballs? ›

Egg is used as a binding agent, and some type of bread crumb or cracker is added to give meatballs a bit more depth. When it comes to adding liquid to meatball mixtures, milk is often used for its versatility, depth of flavor, and richness. Without the use of milk, you may be faced with a plate of dry meatballs.

Is beef or pork better for meatballs? ›

Pork gives the meatballs extra flavor, and veal helps keep them moist and tender. But all-beef meatballs taste great too, as long as you choose an 80/20 blend, which has enough fat to keep the meatballs from drying out. If there are other types of meat in the mix, choose 90/10.

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How to add fat to beef meatballs? ›

All you need to do is peruse the dairy section of your local grocery store and choose milk, an egg, or cheese to add to your meatballs. All of these products will bring fat and moisture.

Is it better to cook meatballs before adding to sauce? ›

Adding raw meatballs to the sauce and gently simmering till cooked yields ultra-tender results, and infuses the sauce with meaty flavor—a slow cooker gives great results.

Can I use milk instead of egg in meatballs? ›

Egg Free Meatball Ingredients

They explained that mixing milk and torn bread together will act as a binding agent and a swap for the eggs! Fresh parsley – Italian parsley adds so much flavor – be sure to NOT get the curly kind!

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Should you put milk in meatballs? ›

The Key to Tender Meatballs

Here, we're soaking fresh or dried breadcrumbs in a little milk until the bread becomes soggy, then mixing that right into the meat. This binder (aka panade) helps add moisture to the meatballs and also prevents the meat proteins from shrinking and becoming tough.

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Why do people use milk in meatballs? ›

When it comes to adding liquid to meatball mixtures, milk is often used for its versatility, depth of flavor, and richness. Without the use of milk, you may be faced with a plate of dry meatballs. Milk adds a certain level of moisture that helps produce perfectly tender meatballs.

View Details ›

Should I put egg in my meatballs? ›

You only need a small amount of egg – it's there only to help the cooked meatball retain its shape, and shouldn't detract from the meat's flavour or texture. Filler ingredients like breadcrumbs or flour are important too because they stop the meatballs becoming dry.