“These meatballs have everything– complex flavor, porky-ness, the crispiness of a seared ball, the moistness of a baked ball, and the fresh heartiness that only a homemade meatball can bring.” Stefon says these Pork + Fennel Meatballs are the total package, and I have to agree. Enjoy them on a meatball sub with bubbly broiled provolone cheese, or atop a plate of pasta with fresh pomodoro sauce!
Recipe Notes:
Why Baking Soda?
Baking soda helps ground meat retain its moisture and brown more readily. It also tenderizes the meat, giving it a light and somewhat springy texture. Don’t worry, you won’t be able to taste the bicarbonate, so long as you stick to the recipe and don’t add too much!
Why Sour Cream?
I read a recipe somewhere long ago that included sour cream in meatballs and it just made sense! Lo and behold, I think it might be the ultimate meatball secret. It binds, retains moisture, and gives a pleasantly sour and bright contrast to heavy, rich pork.
Chop Chop!
Be sure to dice the fennel, onion, and garlic very finely. Pieces that are too large and chunky can prevent the meatballs from compacting and sticking together nicely.
Pork + Fennel Meatballs Recipe
Pork + Fennel Meatballs
Ingredients
- 3 tbsp olive oil
- 1 medium yellow onion finely chopped
- 5 cloves garlic minced
- 1 bulb fennel cored and finely chopped
- 1 lb ground pork
- 1 egg
- 4 tsp chopped fresh basil
- 1 tbsp chopped fresh parsley leaves and tender stems
- 3 tbsp sour cream
- 1 tbsp lemon juice
- 3/4 cup unseasoned bread crumbs
- 1/4 tsp baking soda
- 1 pinch red pepper flake
- 1 tsp salt,
- Black pepper to taste
Instructions
- In a 12” cast iron or oven safe skillet, heat the olive oil over medium heat. Cook the onion, garlic, and fennel until softened, stirring occasionally, about 10 minutes. Transfer to a medium bowl and return the pan to the stove for later.
- When the mixture has cooled enough to handle, add the remaining ingredients to the bowl. Mix together well with your hands, then form meatballs, about 2 tbsp in size. I like to pass/ toss the ball from palm to palm, smacking it a bit to pack it together.
- Heat the oven to 350F and heat the reserved skillet over medium high heat. Brown the meatballs 1-2 minutes per side (I find it easiest to turn them with tongs), then transfer to the oven and bake 20 mins more. The meatballs should have an internal temperature of at least 160F.
- Enjoy the meatballs over pasta or in a meatball sub!
Now all you need is a sauce– try this easy Pomodoro!
