Ingredients

• 2 tablespoons olive oil
• 1 red onion, finely chopped
• 2 garlic cloves, crushed
• 1/2 teaspoon fennel seeds
• 500g pork and veal mince
• 1 egg, lightly beaten
• 1/2 cup fresh breadcrumbs
• 2 tablespoons finely chopped fresh flat-leaf parsley leaves, plus extra, to serve
• 2 tablespoons finely grated parmesan
• 1/2 teaspoon dried chilli flakes
• 1 teaspoon finely grated lemon rind
• 400g can chopped tomatoes with paste
• 2 tablespoons lemon juice

Method

• Step 1 Heat 2 teaspoons oil in a large frying pan over medium-high heat. Add onion. Cook for 5 minutes, stirring occasionally, or until onion has softened. Add garlic and fennel. Cook for 1 minute or until fragrant. Remove from heat. Cool for 5 minutes.
• Step 2 Combine mince, egg, breadcrumbs, parsley, parmesan and onion mixture in a bowl. Season with salt and pepper. Roll level tablespoons of mixture into balls. Place on a large plate.
• Step 3 Heat remaining oil in a large frying pan over medium heat. Cook meatballs, in batches, turning for 5 to 7 minutes or until browned. Transfer to a plate.
• Step 4 Add chilli and lemon rind to pan. Cook for 1 minute or until fragrant. Add tomato and lemon juice. Bring to a simmer. Add meatballs. Cook for 10 to 12 minutes or until sauce has thickened and meatballs are cooked through. Serve, topped with extra parsley.