Pork Fennel Meatballs

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I have collaborated with Chef Amanda Ramirez of Made to Nourish on several recipes. Her philosophies reflect my own and meet my and my family’s nutritional needs. Her recipes are tailored for food allergies, food sensitivities, and special diets such as low FODMAP, SCD (Specific Carbohydrate), and SIBO-friendly. 

INGREDIENTS

  • 1 pound ground pork
  • ½ teaspoon salt
  • ½ teaspoon fennel seeds
  • ¼ teaspoon red pepper flakes
  • Optional: 1 teaspoon maple syrup, coconut sugar, or handful of chopped dates
  • Pork lard for sautéing
  • 450 g ground pork
  • ½ teaspoon salt
  • ½ teaspoon fennel seeds
  • ¼ teaspoon red pepper flakes
  • Optional: 1 teaspoon maple syrup, coconut sugar, or handful of chopped dates
  • Pork lard for sautéing

Directions 

  1. Mix all of the ingredients in a bowl with your hands. 

  2. Pre-make meatballs and set aside in the bowl or on a plate. 

  3. Heat sauté pan on medium/high for 2 minutes.

  4. Use pork lard to cook meatballs on medium for 2 minutes. 

  5. Flip over and cook for an additional 2 minutes. 

  6. Let rest in a covered pan for 60 seconds.

Recipe by Chef Amanda Ramirez

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