Spicy Pork Meatballs with Fennel and Olive Salad

Spicy pork meatballs with fennel and olive salad

Naughty but Nice

This recipe is from of my favourite London bookshops, “Books for Cooks” in Notting Hill. They publish their own collection of recipes every year. I have being collecting these books for the past 20 years.

Spicy pork meatballs with fennel and olive salad

Spicy Pork Meatballs with Fennel and Olive Salad


500 g ground pork

2 garlic cloves, minced

1 tablespoon fresh mint, finely chopped

1½ teaspoons ground cumin

1 teaspoon dried oregano

1½ teaspoons salt

1 teaspoon ground coriander

½ teaspoon crushed chilli flakes

¼ teaspoon black pepper

¼ teaspoon ground nutmeg

¼ teaspoon ground cinnamon

For the fennel/olive salad:

2 fennel bulbs, very finely sliced

10 green olives, pitted and thinly sliced

handful of fresh cilantro, finely chopped

2 tablespoons lemon juice

3 tablespoons extra virgin olive oil

salt, to taste

pepper, to taste

To serve:

flatbread, warm

1 cup plain Greek yogurt


1. For the meatball mixture: In a large mixing bowl place the pork, garlic, mint, cumin, oregano, paprika, salt, coriander, chilli flakes, pepper, nutmeg and cinnamon. Combine everything as thoroughly as possible, using either your hands or a large fork.

2. With oiled hands divide the mixture to 16 sections and roll into small rounds. Place the meatballs on a tray and chill for 20 minutes to firm while preparing the salad.

3. For the fennel/olive salad: In a bowl add the fennel slices, olives, cilantro, lemon, oil, salt and pepper. Mix and combine well. Adjust the seasoning as needed.

4. Heat a ridged, griddle pan until very hot. Grill the meatballs until crisp and browned all over, about 5 minutes.

5. To serve: Scoop a little bit of the salad onto a slice of flatbread, place a meatball over the salad, and drop another small scoop of salad over the meatball. Serve with a heaping spoonful of yogurt on the side. Serve at once.

Serves 4 to 6 

Note: This recipe is from one of my favourite shops in London, Books for Cooks. I just love the blending of all these ingredients with the result being…a mini masterpiece!