pork and fennel meatballs
with white beans and cavolo nero
- ¼ cup (60ml) extra virgin olive oil
- 1 leek, white part only, thinly sliced
- 2 cloves garlic, crushed
- 1 teaspoon fennel seeds
- sea salt and cracked black pepper
- ¾ cup (50g) sourdough breadcrumbs
- 2 cups (500ml) unsweetened almond milk
- 500g pork mince
- ¼ cup (20g) finely grated pecorino, plus extra to serve
- 400g can white (cannellini) beans, rinsed and drained
- 1 small bunch cavolo nero (Tuscan kale), blanched, to serve
- Heat 1 tablespoon of the oil in a large shallow saucepan over medium heat. Add the leek, garlic, fennel seeds, salt and pepper and cook, stirring occasionally, for 4 minutes or until soft.
- While the leek mixture is cooking, place the breadcrumbs in a large bowl, pour over ¼ cup (60ml) of the almond milk and set aside for 5 minutes to soak.
- Add the leek mixture, pork mince and pecorino to the breadcrumb mixture and mix well to combine. Roll teaspoonfuls of the mixture into meatballs. Wipe the pan clean with paper towel and heat the remaining oil. Add the meatballs and cook, turning occasionally, for 4 minutes. Add the white beans and remaining almond milk and bring to a simmer. Cook for 10 minutes or until slightly reduced and meatballs are golden and cooked through. Serve with the cavolo nero and sprinkle with the extra pecorino. Serves 4–6
Photography: Chris Court
© DONNA HAY GROUP
