PORK AND FENNEL MEATBALLS

INGREDIENTS

1 tbsp olive oil

1 head from fennel, finely chopped

2 garlic gloves, chopped

200ml white wine

2 x 400g cans cannellini beans, drained

200ml chicken stock

150ml double cream

For the meatballs:

500g pork mince

1 shallot, very finely chopped

1 garlic clove, crushed

3 tbsp finely chopped parsley

50g breadcrumbs

METHOD

1. Combine the meatball ingredients, season very well and shape into 16 meatballs. Set to one side. Heat the olive oil in a large non-stick frying pan, add the meatballs and cook over a medium high heat for 10 minutes until nicely browned all over. Set to one side.

2. In the same pan, add the fennel and garlic and very gently cook for 15 minutes. Add the white wine, bubble rapidly for 2-3 minutes and then add the beans and the stock. Return the meatballs to the pan and simmer for 10 minutes, stirring occasionally until cooked through. Pour the cream into the pan, stir and check the seasoning. Serve with hot buttery mash and steamed kale.