Book a delivery
Total number of items in your trolley: 0. Trolley amount:
Pork and Fennel Meatballs with Creamy Chickpeas

By OcadoLife
A rustic dish full of bold Tuscan flavours, this pocket-friendly recipe for Pork and Fennel Meatballs with Creamy Chickpeas, from OcadoLife food editor Lauren Hoffman, all comes together in one pan. It uses red pepper…
Shop for ingredients

Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

15 total
  • 500g pork mince
  • ½ tsp fennel seeds, toasted and crushed
  • ½ tsp red pepper flakes
  • 1 large egg
  • 25g dried breadcrumbs, soaked in 3 tbsp milk
  • 2 tbsp finely grated parmesan, plus extra to serve (optional)
  • 2 tbsp finely chopped flat-leaf parsley
  • 3 tbsp olive oil, for frying
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 3 tbsp sundried tomato paste
  • 2 (400g) tins chickpeas, drained
  • 500ml chicken stock, hot
  • 1 (125g) bag chopped cavolo nero
  • 2 tbsp mascarpone, to taste

Method

5 steps

  1. Step 1

    Mix the mince, fennel seeds, red pepper flakes, egg, soaked breadcrumbs, parmesan and parsley in a bowl with a good pinch of salt and pepper. Roll into 18 balls; chill for at least 15 mins.

  2. Step 2

    Heat 2 tbsp oil in a large pan over medium heat. Fry the meatballs in batches for 10 mins (approx.), turning occasionally, until golden all over. Set aside on a plate to finish later.

  3. Step 3

    Return the pan to the heat with a splash more oil. Add the onion with a pinch of salt and fry for 10 mins (approx.) until softened. Add the garlic and cook for 1 min more.

  4. Step 4

    Stir in the tomato paste for 1 min, then add the chickpeas and hot stock. Return the meatballs to the pan, cover and simmer for 12 mins.

  5. Step 5

    Remove the lid, add the cavolo nero and cook for 2 mins until just wilted. Turn off the heat and stir in the mascarpone; season to taste. Serve with extra parmesan and a grind of black pepper, if liked.