Pork and fennel meatballs

Pork and fennel meatballs

Over the years, we’ve built up quite a catalogue of delicious recipes for every occasion, and we wanted to share some of them with you.

First up is one of our favourite recipes from our very own catering manager, Lewis Griffiths. Lewis spent years working at the The Lido Restaurant and Flinty Red, and enjoys simple, delicious food.

The pork and fennel meatballs are perfect for an Italian feast, simply served with spaghetti. They also make a great summer dish accompanied with crisp salad and warm flatbread.

We can’t resist a delicious foodie picture! Share and tag us in your creations on our Instagram and Facebook feeds. 

If you’re short on time at the moment then don’t despair! Our chefs have created this dish from 100% organic ingredients, including pork from Adeys Farm near Stroud. It’s ready to pick up at every Better Food store for a quick, wholesome and tasty dinner.

Pork and Fennel Meatballs

Serves: 4          Time: 1 hr 30 mins         Level: Easy


For the sauce

  • 2 large onions (finely diced)
  • 3 cloves of garlic (finely minced)
  • 2 teaspoons of olive oil
  • 2 tins (400g) of plum tomatoes
  • 1 teaspoon of tomato puree
  • 5 piquillo peppers (washed and chopped)
  • 1 teaspoon of sugar
  • 2 bay leaves
  • ½ a fresh chilli (finely chopped) – optional

For the salsa

  • 350g of pork mince from Adeys Farm
  • 1 teaspoon of fennel seed
  • 2 teaspoons of finely chopped parsley
  • 1 egg
  • ½ a fresh chilli (finely chopped) – optional
  • 1 teaspoon of salt
  • Big pinch of black pepper

To serve

  • 50g grated parmesan or pecorino


Gently simmer onions in olive oil in a large pan for 20 mins until sweet

Add tomato puree, garlic, bay leaves and simmer for 2 mins

Add the remaining sauce ingredients with seasoning and simmer for 30 mins

Put all meatball ingredients into a bowl and mix well, then knead a bit to bring together

Roll mix into small walnut sized balls

Roast in oven for 15 – 20 mins at 180°C / 160°C (fan) until slightly brown and caramelised

Add the sauce to finish cooking and simmer for a further 10 mins

Serve up and scatter the grated cheese on top to finish


This dish is delicious on its own, but if you want to take it further, add your favourite pasta, and crusty white sourdough from Bristol Loaf to mop up the sauce. You could even finish with fresh spinach at the end or by adding chopped black olives into the sauce.


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