Ingredients

• 500g pork mince
• 1/3 cup dried breadcrumbs
• 1 egg, lightly beaten
• 1 garlic clove, crushed
• 2 tablespoons chopped fresh flat-leaf parsley leaves
• 1 1/2 teaspoons fennel seeds
• 2 tablespoons olive oil
• 1 medium brown onion, finely chopped
• 1 medium fennel bulb, trimmed, thinly sliced
• 1/2 cup dry white wine
• 2/3 cup Massel chicken style liquid stock
• 40g butter, chopped

Polenta

• 2 cups Massel chicken style liquid stock
• 1 cup instant polenta
• 2/3 cup finely grated parmesan cheese

Method

• Step 1 Combine mince, breadcrumbs, egg, garlic, parsley and fennel seeds in a bowl. Season with salt and pepper. Using damp hands, roll mixture into 12 balls (around 2 tablespoons each).
• Step 2 Heat oil in a large, deep non-stick frying pan over medium-high heat. Add meatballs. Cook, turning, for 5 minutes or until browned. Transfer to a plate. Add onion and fennel to pan. Cook, stirring, for 5 minutes or until softened. Add wine. Return meatballs to pan. Cook for 2 minutes or until wine has nearly evaporated. Add stock. Bring to the boil. Reduce heat to low. Simmer, covered, for 5 minutes. Uncover. Simmer, stirring, for 5 minutes or until meatballs are cooked through and sauce has reduced. Stir in butter.
• Step 3 Meanwhile, make polenta Combine stock and 3 cups cold water in a saucepan over high heat. Cover. Bring to the boil. Stir in polenta. Reduce heat to mediumlow. Cook, stirring constantly, for 10 minutes or until polenta is thick. Stir in parmesan. Season with salt and pepper.
• Step 4 Serve meatball mixture with polenta.