Tuesday, 19 May 2020 / Topics:

Ingredients (Serves 4):

500g Pork mince 
2 Tablespoons fennel seeds 
1 Tablespoon olive oil 
1 Brown onion, finely chopped 
½ Fennel bulb, thinly sliced 
4 Garlic cloves, thinly sliced 
1 Red chilli, thinly sliced 
700mL Tomato passata 
Pinch of salt 
1L Reduced-salt chicken stock 
⅔ Cup instant polenta 
20g Butter 
40g Parmesan, finely grated 
2 Cups rocket 
½ Bunch of basil, leaves picked 


1. Combine pork and fennel seeds in a large bowl. Roll into 3cm meatballs. Heat oil in a large frying pan over medium-high heat. Cook meatballs for 2-3 minutes or until browned all over. Remove meatballs from the pan. 

2. Return pan to medium heat. Cook onion and fennel for 3-4 minutes or until softened. Add garlic and chilli and cook for a minute or until fragrant. Increase heat to high. Add tomato passata, then return meatballs to the pan. Bring to the boil then reduce heat to medium-low and simmer for 8-10 minutes or until meatballs are cooked and sauce has thickened and reduced. Season with a pinch of salt. 

3. Meanwhile, place stock in a medium saucepan and bring to the boil over high heat. Gradually whisk in polenta. Reduce heat to medium-low and simmer, stirring constantly, for 4-5 minutes or until smooth. Remove from heat and stir in butter and parmesan. 

4. Divide polenta between serving bowls and top with meatballs and sauce. Finish with rocket and basil leaves. 

Dietary requirements?

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