Pork and Fennel Meatballs with Risoni

Emma Dean
Cook time 45 minutes to 1 hour
Servings 4


600g (21 oz) free range pork mince
3 tsp fennel seeds
1 onion, very finely chopped
2 eggs, beaten

100g fine breadcrumbs zest of 1 lemon
¼ cup parmesan cheese
Salt and pepper, to season
Extra Virgin Olive Oil

2 cloves garlic, finely chopped
1 x 410 g can of Ardmona tomato pure
1 tbsp balsamic vinegar
2 cups stock
4 cups water
1 cup risoni
1 tbsp butter
100g (3 ½ oz) parmesan, shaved
1 bunch fresh flat-leaf parsley, chopped
Zest of 1 lemon
½ lemon, juiced

Pork and Fennel Meatballs with Risoni


Combine the pork mince, fennel seeds, onion, eggs, breadcrumbs, lemon zest, parmesan and salt and pepper in a bowl. Use your hands to mix well together. Shape into small balls, no bigger than a golf ball.

Heat the olive oil in a frying pan and brown the balls on the outside. Set aside on some kitchen paper to drain. Keep the olive oil in the pan.

Brown the garlic cloves in the oil and pour in the jar of passata. Add salt and pepper and vinegar and bring to a simmer. Add the saute?ed pork balls to the sauce and simmer for 30 minutes.

In a saucepan, add the stock and water and bring to the boil. Pour in the risoni and the butter and simmer for 10 minutes. Strain the risoni from the liquid. Toss in a few shavings of parmesan along with most of the parsley, lemon zest and juice. Divide the risoni among the serving bowls, with the meatballs on the top. Decorate with the remaining shavings of parmesan and remaining parsley.