skip to Main Content

Pork meatballs with orange and wild fennel

It is often said that meatballs are meant to finish the leftovers, used to recycle other ingredients that are no more fresh… except this time!  I wanted to give a leading role to my meatballs, born just because I wanted them exactly as they are: small, round and with a delicate flavor. They are not a second choice, they are the unquestioned protagonists of today’s post!

The meat was there, so fresh. It could have become anything, I’ve wanted it meatballs: the best solution was to cut pork pieces with a sharp knife to have a rustic and flavorful mincemeat. A few more ingredients and 15 minutes later pork meatballs were ready and steaming hot, fresh and almost light!

Print this recipe Pin it!
0 from 0 votes

Pork meatballs with orange and wild fennel

Author Giulia


  • pork pieces, almost 400 g
  • breadcrumbs, 40 g
  • egg, 1
  • wild fennel, 2 springs
  • juice of 1 orange
  • salt and pepper
  • cornstarch, 1 tablespoon
  • frying oil


  • Cut with a knife diced pork meat until you have a texture similar to rustic ground meat. Add salt and pepper and a beaten egg, breadcrumbs and half the orange juice and mix well with your hands. I used only 40 grams of breadcrumbs: the final quantity will depend on how juicy orange is and how big the egg is, so add the breadcrumbs gradually.
  • In a saucepan heat a knob of butter and when it is melted pour in half the orange juice and the cornstarch, salt and pepper and stir quickly with a whisk until the sauce will get firmer. Add the finely chopped fennel and put aside.
  • Heat oil in a heavy bottomed frying pan. Shape up walnut-size meatballs with your hands and when the oil is steaming hot deep fry them until they are golden brown on all sides. Put them on a plate with some paper towels as so absorb extra oil.
  • Serve meatballs with warm orange and fennel sauce.
Tried this recipe?We love to see your creations! Snap a pic and tag @julskitchen and hashtag it #myseasonaltable!

For once, I decided to stay grounded to the basic. No spices, no strange and extravagant ingredients … pork and only two more ingredients that marry wonderfully with this meat: orange and fennel. This mix has created simple and delicate meatballs, as orange and fennel make them aromatic and tasty.

Sharing is caring:
This Post Has 8 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Back To Top
×Close search