Pork & Fennel Meatballs with Spiced Brussels Sprouts

Create a flavoursome supper of fennel-spiced meatballs and seasonal Brussels sprouts with this simple recipe.

Pork & Fennel Meatballs with Spiced Brussels Sprouts

Serves 2

Approximate nutrition per serving: 371kcal / 27.4g fat / 15.6g saturated fat / 12.6g total carbohydrates / 5g fibre / 7.6g net carbohydrates / 23.4g protein.


For the meatballs:

  • 200g organic, free-range pork mince
  • ¼ red onion (about 25g), very finely chopped
  • 1 garlic clove, crushed
  • 2 teaspoons whole fennel seeds
  • Sea salt
  • 1 tablespoon grass-fed butter

For the Brussels sprouts:

  • 150g Brussels sprouts
  • ½ red onion (about 50g), finely chopped
  • 10g fresh ginger, grated
  • 1 teaspoon ground coriander seeds
  • Sea salt
  • 2 tablespoons grass-fed butter
  • Fresh coriander, to serve


  1. Preheat the oven to 200ºC. Melt one tablespoon of butter into a large ceramic dish.
  2. Roughly grind the fennel seeds in a spice grinder or a pestle and mortar until they are slightly broken down.
  3. Add the pork mince, chopped onion, crushed garlic, fennel seeds, and a pinch of sea salt into a bowl. Mix until well combined.
  4. Form small meatballs and place into the ceramic dish.
  5. Bake the meatballs in the oven for 20-24 minutes, turning the meatballs occasionally.
  6. Approximately 10 minutes before the meatballs are ready, use a food processor to shred the Brussels sprouts.
  7. Melt 2 tablespoons butter in a large frying pan. Over a medium heat, gently sauté the sprouts, red onion, grated ginger, ground coriander, and a pinch of sea salt for about 8 minutes, or until the sprouts are cooked.
  8. Once the meatballs are ready, add them and any extra juices to the frying pan containing the Brussels sprouts. Stir well to incorporate.
  9. Serve with roughly torn fresh coriander sprinkled on top.




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