FENNEL AND CHILLI KETO PORK MEATBALLS - THE PERFECT MINCED PORK RECIPE
These keto pork meatballs are packed with zingy lemon, crumbly feta and the freshness of mint, the perfect minced pork recipe! All the flavours come together with the fennel and chilli to make these minced pork meatballs a real treat.
- 500 grams pork mince
- 50 grams feta crumbled
- 1 red chilli (medium heat) finely chopped
- 2 tsp fennel seeds
- 1 lemon zest
- 8 large mint leaves finely sliced
- 3/4 tsp salt
- 1 pinch black pepper
Creates 18 starter size patties or approx 36 canapés
Preheat oven to 200’C.
Thoroughly combine all the ingredients in a mixing bowl. Add ¾ of a teaspoon of salt and a good grind of pepper. Shape into patties by rolling in the palm ofyour hands. Refrigerate for at least ½an hour*, or you can make them a day or two ahead if you prefer.
Heat a griddle pan to a medium-high heat then add the patties. Cook for 5 minutes, turning every minute or two until golden. Place on a parchment lined tray and bake for 5 minutes, or until they reach 75°C internal temperature on a thermometer**. Serve.
Useful tips *A few tips to prevent the pork meatballs coming apart – Ensure the patties remain cold until the moment they go in the pan, let them form a good crust before attempting to flip them, avoid moving them around too much whilst cooking. ** Kitchen thermometers prove invaluable when working with meat, as soon as it reads 75°C for any minced meat it will be safe to eat.