Pork Fennel Meatballs: Easy, quick Recipe that is a great and fast crowd pleasing appetizer.

This time of year folks are looking for a great appetizer that can be served for New Year’s Parties, and for the football games. This Pork Meatball w a fennel touch will do the trick. It also is a great use of fennel. I have been asked frequently about how to best use fennel, and this recipe is a great starter.

Ingredients:

·  1 pound lean ground pork

·  3/4 teaspoon kosher salt

·  2 cloves garlic, peeled and minced

·  2 teaspoons toasted fennel seeds

·  1 teaspoon red pepper flakes

·  1 tablespoon vegetable oil

·  Braise:

·  2 cloves garlic, peeled and finely sliced

·  1 small onion, finely sliced

·  1/2 fennel bulb, trimmed and finely shaved

·  1/2 cup dry white wine

·  1 teaspoons ground fennel

·  1 28 oz can crushed tomatoes

·  Crusty baguette, sliced on the bias to serve

Directions:

Combine the pork, garlic, and fennel seeds in a large bowl and season with salt and red pepper flakes. Mix well then form into approximately 14 2-inch round meatballs. Set on a tray in the fridge to firm up while you prepare the braising sauce.

In a large Dutch oven heat 2 tablespoons olive oil. Add garlic, onion and fennel. Cook until onions and fennel are very tender and lightly caramelized - about 10-12 minutes. Season with salt and pepper then add ground fennel seeds. Deglaze with white wine and pour in tomatoes. Bring to a boil then reduce heat and simmer, covered for 15 minutes.

Set a large saute pan over high heat and add vegetable oil. When very hot, brown meatballs all over, about 2-3 minutes per side. Use a slotted spoon to transfer meatballs to the Dutch oven and nestle them in sauce. Cover slightly with a lid and simmer for 10 minutes until very tender. Serve with toasted baguette points.