Gluten-Free Pork and Fennel Meatballs

These meatballs can be described as earthy and definitely tasty. Serve either as appetizers or as a full meal with gluten-free pasta and marinara sauce.

Serves: 12Hands-on: 30 minutesTotal: 30 minutesDifficulty: Easy

Serves: 12


  • 1 lb. lean ground pork
  • 1⁄4 cup roughly chopped fresh flat-leaf parsley
  • 3 Tbsp. gluten-free panko bread crumbs
  • 1 large egg
  • 1⁄8 tsp. garlic powder
  • 1⁄4 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 1 1⁄2 Tbsp. olive oil
  • 2 tsp. fennel seeds


  • In a mixing bowl, combine pork, half of parsley, bread crumbs, egg, garlic powder, salt, and pepper. Stir to combine or mix well with hands. Shape into 1-inch meatballs.
  • In a medium skillet, heat oil over medium heat and toast fennel seeds until fragrant, about 4 minutes. Add meatballs to pan.
  • Brown meatballs on all sides, cooking about 4 to 5 minutes per side, 20 minutes total. Meatballs are cooked through when no longer pink inside. Garnish with remaining parsley.