Fennel and Pork Meatballs

These juicy pork meatballs are every bit good as they are easy to make! They’re filled with simple yet flavorful ingredients like ground pork, fennel, onion, and fresh herbs, then quickly seared until golden brown, all in one pan. 

Homemade meatballs are simply the best thing ever. If you’ve made my baked tuna meatballs or maple mustard turkey meatballs – you know exactly what I mean. They’re bite-sized and oh, so easy to pop in the mouth, making them well-suited for lunch, dinner, or even an afternoon snack. 

And if you’re a fan of ground pork, I’m confident you’ll be making these pork meatballs often. The fennel, onion, and herbs packed inside the meatballs give exceptional flavor! Plus, they’re simple enough to be served in so many ways. From a nibbly appetizer to a complete meal with sauteed greens, I’ll show you just how great this pork meatball recipe can be!

Pork Meatballs Ingredients

Meatballs typically don’t require many ingredients. But it’s the combination of veggies and herbs that will make or break the recipe. So let’s walk through what you’ll need and how each ingredient impacts the flavor and texture. 

• Ground Pork: The bulk of this recipe is ground pork, so make sure to choose good quality ground pork! And compared to other types of meat, pork lends a savory yet slightly sweet balance of flavor. 
• Vegetables: Most of the flavor comes from the fennel bulb, which imparts a savory, licorice flavor. Then dice up half an onion for extra flavorful bits!
• Eggs: Since this is a gluten-free meatball, the only binder you need is eggs. But don’t worry, they’ll hold together just fine!
• Herbs & Aromatics: Fennel seeds and fresh parsley add a more profound, herbaceous touch. If you can’t find fennel seeds, just use a bit more fresh fennel or a dash of cumin instead. 

Find the printable recipe with measurements below.

How To Make Pork Meatballs

First, cook the veggies. Saute the fennel and onions until softened, then set that pan aside to let them cool.

Second, make the meatball mixture. Mix together the sauteed fennel and onion, pork, eggs, parsley, fennel seed, salt, and pepper in a large bowl.

Roll up the balls. Pro tip – I always use a medium-sized cookie scoop to make evenly shaped meatballs! Then arrange them on a parchment-lined baking sheet. 

Sear the meatballs. Wipe the pan you used previously, add some oil, and cook the first batch of meatballs that will fit without overcrowding. They’ll need about 2 to 3 minutes on each side before rotating before moving on to the next batch.

How to Serve Meatballs

A batch of these pork meatballs means endless types of meals! Here are some of my favorite ways to enjoy them.

• Serve as an appetizer: Poke them with toothpicks and serve on a platter with a creamy dipping sauce such as marinara sauce or tzatziki!
• Complete a plate with veggies: Treat this as an entree where you can serve whatever vegetable side dish you want. And if you have leftover fennel and onion, I love to sauté that with garlic spinach for a quick and easy side!
• Add a hearty base: You can serve this over lentils, rice, or a large spoonful of creamy mashed potatoes. But for something a bit lighter, toss the meatballs with basil pesto and top on a bed of fresh zucchini noodles. 

More Pork Recipes

Whether you’re a pork fanatic or not, these dinner ideas are worth trying. Who knows – they might just change your mind!

Fennel Pork Meatballs

These juicy pork meatballs are every bit good as they are easy to make! Just give them a quick sear in one pan for a delicious dinner.

• Heat one tablespoon of oil in large saute pan on medium heat. Add the onions and fennel and cook for 2 to 3 minutes, or until slightly softened. Remove from the heat to cool.

• In a large mixing bowl, add the pork, eggs, parsley, fennel seed, salt and pepper. Once the sauteed onions and fennel have cooled slightly add them to the mixing bowl and use your hands to mix all ingredients together.

• Shape the pork mixture into small meatballs, approximately 1 ½ inches in diameter. See the notes below for the cookie scoop I use to make evenly sized meatballs. Make all the meatballs and place on parchment-lined baking tray or large plate.

• Wipe your previously used large saute pan clean, then add 3 tablespoons of oil to the pan over medium heat. Place the first batch of meatballs in the pan, being careful not to crowd the pan (this should be about 20 meatballs). Cook the meatballs 2 to 3 minutes on one side, then rotate them, so that all sides are browned. The meatballs should cook for 10 to 12 minutes total, or until the inside is no longer pink. When the first batch is done, remove them to a paper towel-lined plate and start the next batch.

• Discard any fat from the pan and add all of the meatballs back to the pan to warm through before serving.

• I always use this cookie scoop to make evenly sized meatballs.
• If you can’t find ground fennel seed, you can grind whole fennel seed yourself. Just place the whole seeds in a spice or coffee grinder, or place them in a plastic bag and bash them with a rolling pin or hammer, until finely ground. 

Calories: 308kcal, Carbohydrates: 2g, Protein: 17g, Fat: 26g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 0.003g, Cholesterol: 98mg, Sodium: 303mg, Potassium: 342mg, Fiber: 1g, Sugar: 1g, Vitamin A: 197IU, Vitamin C: 4mg, Calcium: 30mg, Iron: 1mg

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Recipe originally posted December 2015, but updated with new information and photos.