Lemon & fennel pork meatballs

• olive oil↗2 tbsp tbsp
• medium onion↗1

  finely chopped

• garlic cloves↗2

  finely sliced

• plum tomatoes↗2 x 400g cans

  2 x 400g cans

• lemon↗1

  zested and cut into wedges

• pork mince↗500g g
• fennel seeds2 tsp tsp
• kale↗250g g
• pine nuts↗25g g

  toasted

• crusty bread↗

  or mashed potato, to serve (optional)

Step-by-step instructions

1. 1

   In a medium pan, heat 1 tbsp of the oil over a medium heat. Add the onion and garlic to the pan and cook for 5 mins. Tip in the tomatoes with a splash of water, increase the heat and allow to bubble for 15 mins.

2. 2

   Meanwhile, in a large bowl, combine the lemon zest, mince, fennel seeds and a good pinch of seasoning. Mix well, then shape into walnut-sized balls.

3. 3

   Heat the remaining oil in a lidded frying pan over a medium heat. Add the meatballs and brown for 5 mins, then pour the tomato sauce into the pan. Simmer for 10 mins, then add the kale, cover with a lid and cook for 5 mins more until wilted. Season to taste, and scatter over the pine nuts. Serve with the lemon wedges, for squeezing over, and crusty bread or mash, if you like.