Pork and fennel meatballs

I love meatballs. Now that I'm eating low GI/GL, I especially love meatballs without breadcrumbs or other grains in them. These fit the bill. They're nice served with a little wholemeal pasta and/or a big pile of veggies.

Pork and fennel meatballs
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Serving Size: 2

Ingredients:

Meatballs
250 grams extra lean pork mince
1 teaspoon fennel seeds, toasted then ground
1 egg
2 cloves garlic, minced/crushed
Pinch chipotle chilli powder
Salt and pepper

Sauce
Pinch dried red chilli flakes
1 small onion
200 grams passata, (1/2 carton)
1/2 fennel bulb, chopped small
Salt and pepper
Pure olive oil spray

Directions:

1. To make the meatballs, combine the first five ingredients, season with salt and pepper, and mix well. Form into 12 meatballs.

2. Spray a nonstick frying pan with olive oil spray and heat over a medium flame. Add the meatballs and brown on all sides. Remove to a plate and set aside.

3. Using the same pan, spray more olive oil spray if needed. Add the onion and fry until softened and golden. Add the rest of the ingredients, season with salt and plenty of pepper, and simmer for 5 minutes, until thickened slightly.

4. Add the meatballs and simmer for a further 10 minutes, until they are cooked through and the sauce is thick and tasty. Serve and enjoy!