Pork Meatballs with Spinach and Fennel

If you make the meatballs the day before, they're even better!

Serves 4

Meatballs

500g pork mince

2 Tbsp polenta

2 Tbsp fresh parsley, finely chopped

1 Tbsp fresh thyme leaves

1 tsp ground coriander

1 lemon, zested

2 Tbsp garlic oil

1 tsp red chilli flakes

¼ cup white wine

Spinach and Fennel

1 fennel bulb

4 spring onions, green parts only, sliced

8 slices bacon

200g baby spinach

1 lemon, juiced

1 Tbsp Dijon mustard

½ tsp ground cumin

Combine all the ingredients in a large bowl and season well. Using your hands, roll small meatballs (approx. 2cm diameter) and place in container lined with baking paper. Refrigerate for 1 hour.

Heat a little garlic oil in a non-stick frypan over medium heat. Place meatballs in carefully and cook, tossing occasionally, until brown all over. Add chilli flakes and white wine and cook until meatballs are done.

For the vegetables, cut the fennel into quarters and remove the hard base. Slice very finely, ideally using a mandolin. In a separate bowl, combine lemon, oil, Dijon, cumin, salt and pepper. Heat a large frypan over medium-high heat. Add bacon and cook until soft. Add fennel and spring onions, cooking until soft. Add spinach and cook, stirring, until wilted. Drain excess liquid from vegetables and stir through dressing.