Spiced Fennel Pork Meatballs with Pistachios
Charleh Dickinson - Middle Eastern

Spiced Fennel Pork Meatballs with Pistachios

We are really pleased to feature this guest post recipe by Charleh Dickinson from Designed2Eat  

Designed2Eat is an online food shop that sells Paleo, Vegan, Coeliac and Diabetics friendly natural cakes that are perfect for on the go, family parties or big occasions

Super Nutritious. High in Protein. Great for sharing in with friends.  
This recipe was inspired by Middle-Eastern styles and flavours which can be enjoyed together with family style meze serving plates or meal prep for your lunch at work.  
Once again, butter, lard and fats have been in the news again but this time about there good benefits which haven't been advertised in the past 30 years. I have used lard for those particular reasons.  

The sauce needs to be slowly cooked in order to fully infuse the aromatic spices without loosing the essential nutrients and lard is a natural fat which is heat stable. It also has neutral flavour, very economical at 75p per block, sustainable, supports reduces your risk of heart disease, has inflammation management and regulates hormone production as well as being high in vitamin D which is necessary to absorb calcium.  

Turns out our Grandparents were right when it came to cooking.  

Here’s how you can make your own Spiced Fennel Pork Meatballs with Pistachios Recipe: 

Duration: 30 minutes 

Serves: 4 - 6 (Makes around 20 Meatballs) 


For the Meatballs 

  • 1/2 Fennel Bulb, quartered  

  • 1 Tbsp. Spice Kitchen Cumin 

  • Handful of Fresh Coriander  

  • 1 Tbsp. Black Pepper 

  • 1 tsp. Sea Salt 

  • 400g Lean Pork Mince 

  • 1 Large Egg 


For the Spiced Sauce 

  • 1 Tbsp. Lard  

  • 400ml Chopped Tomatoes 

  • 1 Tbsp. Honey 

  • 1 Tbsp. Spice Kitchen Cumin Seeds 

  • 1 Tsp Spice Kitchen Cinnamon 

  • 1 Spice Kitchen Star Anise 

  • 1 Tbsp. Turmeric 

  • 1 Tbsp. Red Wine Vinegar  

  • 1 Tbsp. Spice Kitchen Cardamom Pods, cracked 


Serving Suggestion Ingredients: 

  • Handful of Pistachios 

  • 1 Tbsp. Greek Yoghurt/Coconut Yoghurt + Grated Fennel and Carrot Coleslaw (mixed together) 

  • Lettuce Leaves Wraps 

  • Handful Pomegranate Seeds 


  1. First, make your meatballs and pre-heat your oven to 180 degrees Fan 

  1. In a food processor, put all your ingredients in apart from the pork and the egg 

  1. Blitz until the fennel is grated  

  1. Next add your pork and egg and blitz until the mixture has come together 

  1. On large baking tray, take a golf ball size about of meat mixture and roll into a ball and place onto the tray. Repeat until the mixture is all gone.  

  1. Cover the tray with a cm of water and place into the oven for 25minutes 

  1. Next move to your sauce 

  1. In a sauce pan, place all the ingredients in together and place a lid on top 

  1. Bring to a boil, remove the lid and leave to simmer on a low heat, stirring occasionally 

  1. In the meantime, create your side dishes 

  1. Both the meatballs and the sauce should be ready at the same time. Pour all the meatballs into your saucepan and coat them in the sauce 

  1. Serve in a large bowl or save some for later in a separate container 

  1. Enjoy! 

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