These Fennel and Pork Meatballs are super tender, savory, and flavorful. They are super easy to make and absolutely delicious! These can be served as a low-carb dinner or as a delicious appetizer! Everyone will love them! 😉
Table of Contents
Ground pork –You will need 1 lb of ground pork to make these meatballs. Studies have shown that substituting pork for beef can be helpful for weight loss and heart health.
Fennel seeds – Offers a sweet, warm, and aromatic flavor that goes well in savory dishes like these meatballs.
Garlic cloves – Adds nice flavor when cooked.
Shallot – Adds sweet and mild flavor notes.
Salt – A must when making meatballs. A good ratio to follow is to add 1 tsp per 1 lb of meat.
Oregano – Adds bold and earthy notes, which complement the fennel and pork.
Sugar – Adds nice flavor to the meatball.
Red pepper flakes – Adds nice flavor. It does not make the meatballs spicy; rather, it enhances the flavor of the meatballs more.
Tomato sauce or marinara – We like to make homemade marinara. But Rao’s Marinara Sauce works perfectly here too!
Havarti Cheese – Adds nice creamy notes and makes the sauce uber delicious.
Spinach – Because, why not? Get your greens in!
Fresh Basil – Add nice flavor and complements the dish perfectly!
How to store leftover meatballs?
Leftovers can be stored in a glass seal container for up to 5 days in the refrigerator. Reheat leftovers either in the microwave in a pan over medium-high heat, stirring often.
These fennel and pork meatballs are one of our favorites to make for easy weeknight dinners or as a yummy appetizer. We also make the meatballs without the sauce for homemade pizzas too!
We hope you love these meatballs as much as we do! Enjoy!
2cupmarinaraeither homemade or store-bought (we like Rao’s Marinara Sauce)
1cupHavarti Cheeseshredded, plus more to serve
1tbspfresh basilchopped, plus more to serve
Add the ground pork, shallot, garlic, and seasoning to a mixing bowl. Use either your hand or a fork to combine the ingredients.
Use a large cookie scoop to scoop out meatballs and place on a plate, or use a large spoon grab about 1 tbsp of the mixture out and roll into balls.
Add olive oil to a pan and turn the burner on to medium-high heat. Add prepared meatballs to the pan and cover with the lid. Let the meatballs cook for about 7 minutes. Flip the meatballs, cover with the pan and cook for 3 additional minutes.
Remove the meatballs from the pan to a plate. Reduce heat to medium and add the marinara sauce to the pan and scrape the pan's bottom to get all the brown bits off. Add 1 cup of shredded Havarti cheese and mix into the sauce. Add the spinach and toss together until the spinach wilts.
Add the meatballs back to the pan to cook for about 7 minutes.
Add 1 tablespoon of fresh basil and toss to combine.
Sprinkle additional Havarti Cheese and basil on top. Serve in a serving dish as an appetizer, or divide into bowls as a carb-free dinner.
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