2 tbs roughly chopped parsley
3 tbs of bread crumbs, you can make your own by simply placing, a few slices of your favourite bread (cut the crust off) on place in a food processor or blender.
1 free range egg
2 teaspoons of fennel seeds
1/2 onion or 1 small onion
Sea salt, pepper & olive oil
In a small sauce pan heat up a dash of olive oil over moderate heat. Add onions and fennel seeds and cook until onions are translucent and slightly brown (takes approx 5 mins) Remove from heat and set aside.
In a mixing bowl, combine all other ingredients including cooled onions and fennel seeds. Mix together with hands & shape into golf ball size.
Heat about a tablespoon of oil in a pan & brown meatballs on each side.
PLEASE NOTE: Try not to over crowd meatballs in the pan, this will strew the meat leaving it chewy.
Place meatballs on a tray lined with baking paper and bake in a moderate oven 180 degrees until cooked (10-20mins)
Pork is has particular high level of the following vitamins and nutrients – protein, zinc, phosphorus, selenium and various B vitamins.
As with any other meat, protein is a great nutrient to help aid in weight loss. Our body burns more calories to digest pork or any other meat. The more protein we eat, the more calories are body uses to digest the pork and the more fat we lose. Zinc is an important vitamin that helps promote cell growth and boosts a body’s immune system. Phosphorus is known to help build strong teeth and bones. Selenium helps protect blood vessel walls from being damaged.
B vitamins are also very important, in fact, meats are one of the most common foods that naturally have various B vitamins in them. It is a well known fact that people who choose a vegetarian or vegan lifestyle, meaning they do not eat meat or dairy products, must take B vitamin supplements in order to get the needed B vitamins that their bodies need because they are very few other foods that naturally contain B vitamins.
Pork can be enjoyed in many different ways, from chops to nuggets or ground pork can be substituted for beef in almost any recipe. It’s a little bit leaner than ground beef, but has the same benefits as beef does.