Pork and fennel meatballs with spaghetti

Serves: 4
Prep: 30 minutes
Cooks In: 15 minutes

Pork and fennel meatballs with spaghetti

Meatballs – one of my favourite foods! Pork and fennel goes together so well in these ones with a rich tomato sauce and plenty of spaghetti.

This is a great meals to cook for kids. You can even freeze the sauce and meatballs (cooked) in portions to make dinner suuuuper easy. Pork and fennel is a classic combination, but you could leave it out or replace it with dried mixed herbs if your kids are fussy.

For more meatball ideas, try my Tasty Spanish Meatballs, or Italian-Style Meatballs with Spaghetti and Salad.

This recipe is from the June/July issue of NADIA magazine


Print Recipe

  • milk ¼ cup
  • panko breadcrumbs ½ cup
  • egg 1
  • pork mince 500 grams
  • onion 1, finely diced
  • garlic 1 clove, finely chopped
  • fennel seeds 1 teaspoon
  • fresh thyme 1 tablespoon, chopped
  • Parmesan ¼ cup, finely grated
  • sea salt
  • rice bran oil 2-3 tablespoons
  • tomato pasta sauce 500 gram jar

To serve

  • cooked fresh spaghetti
  • thyme sprigs to garnish


  1. Combine the milk and breadcrumbs and leave to swell.

  2. Beat the egg until liquid.

  3. Combine the pork mince, onion, garlic and soaked crumbs. Mix well.

  4. Add the fennel seeds, freshly chopped thyme and parmesan. Season well with sea salt and cracked pepper.

  5. Roll mixture into evenly sized balls (about 20).

  6. Heat the oil in a large frying pan on medium-low heat and brown the meatballs on all sides.

  7. Add the tomato pasta sauce and simmer for 5-8 minutes until meatballs are cooked through.

    Serve on hot spaghetti and garnish with sprigs of fresh thyme.