Lemon & fennel pork meatballs

Meatballs are always popular and these are served with toasted pine nuts and vibrant kale, making a vitamin C-rich dish that’s 2 of your 5-a-day

Ingredients

2 tbsp olive oil

1 medium onionfinely chopped

2 garlic cloves, finely sliced

2 x 400g cans plum tomatoes

1 lemonzested and cut into wedges

500g pork mince

2 tsp fennel seeds

250g kale

25g pine nuts, toasted

crusty bread or mashed potato, to serve (optional)

Ingredients

2 tbsp olive oil

1 medium onion

, finely chopped

2 garlic cloves, finely sliced

2 x 400g cans plum tomatoes

1 lemon

, zested and cut into wedges

500g pork mince

2 tsp fennel seeds

250g kale

25g pine nuts, toasted

crusty bread or mashed potato, to serve (optional)

Method

In a medium pan, heat 1 tbsp of the oil over a medium heat. Add the onion and garlic to the pan and cook for 5 mins. Tip in the tomatoes with a splash of water, increase the heat and allow to bubble for 15 mins.

Meanwhile, in a large bowl, combine the lemon zest, mince, fennel seeds and a good pinch of seasoning. Mix well, then shape into walnut-sized balls.

Heat the remaining oil in a lidded frying pan over a medium heat. Add the meatballs and brown for 5 mins, then pour the tomato sauce into the pan. Simmer for 10 mins, then add the kale, cover with a lid and cook for 5 mins more until wilted. Season to taste, and scatter over the pine nuts. Serve with the lemon wedges, for squeezing over, and crusty bread or mash, if you like.

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