Pork, Nduja and Fennel Meatballs with Apple and Fennel Rémoulade
There are burgers, and then there are burgers that demand a pile of napkins and absolutely no attempt at eating gracefully ... These Pork, Nduja & Fennel Meatballs with Apple & Fennel Rémoulade fall firmly into the latter category.
I've combined juicy pork mince with fiery nduja paste, fennel seeds, garlic and ground coriander to make meatballs that are packed with flavour. They're baked in the oven until beautifully golden, then tucked into soft burger buns with a generous helping of apple and fennel rémoulade.
The rémoulade is where things get interesting. Crisp apple and fresh fennel bring a lovely freshness to the party, balancing the richness of the pork and the gentle heat of the nduja. It's creamy, crunchy, a little sharp and exactly what these meatballs need.
Serve them in a bun, pile everything up and accept that this is not going to be a particularly tidy affair. Honestly, who wants tidy when there's a burger like this Pork, Nduja and Fennel Meatballs with Apple and Fennel Rémoulade involved?
Pork, Nduja and Fennel Meatballs with Apple and Fennel Rémoulade
You Will Need - The Recipe
For the pork, nduja & fennel meatballs
500g pork mince
90g nduja paste
1 tbsp fennel seeds
1 egg
¼ cup breadcrumbs
2 tsp garlic Italian seasoning
2 tsp garlic powder
2 tsp ground coriander
¼ onion, finely grated
For the apple & fennel rémoulade
1 crisp apple
1 small fennel bulb
3 tbsp mayonnaise
1 tsp Dijon mustard
A squeeze of lemon juice
A small handful of fresh dill, finely chopped
Salt and freshly ground black pepper, to taste
To serve
Soft burger buns
Your favourite chilli sauce or burger sauce, if desired
Extra fresh dill, for finishing
Method
1. Make the meatball mixture
Preheat your oven to 180°C.
Place the pork mince, nduja paste, fennel seeds, egg, breadcrumbs, garlic Italian seasoning, garlic powder, ground coriander and grated onion into a large mixing bowl.
Using clean hands, mix everything together until evenly combined. Try not to overwork the mixture; we want tender, juicy meatballs rather than little pork cannonballs.
2. Shape the meatballs
Divide the mixture into evenly sized meatballs. You can make them smaller for sharing or larger if you're planning to tuck them into burger buns.
Arrange them on a lightly oiled or lined baking tray, leaving a little space between each one.
3. Bake until golden
Bake in the preheated oven for approximately 20–25 minutes, depending on their size, turning them halfway through if needed.
They should be nicely browned and cooked all the way through. For food safety, check that the centre reaches 75°C.
4. Make the apple & fennel rémoulade
While the meatballs are cooking, prepare the rémoulade.
Cut the apple into fine matchsticks or coarsely grate it. Finely slice the fennel bulb, reserving a few of the feathery fronds for garnish.
In a bowl, mix the mayonnaise, Dijon mustard and lemon juice. Fold through the apple, fennel and chopped dill, then season with salt and black pepper.
Give everything a good mix and pop it into the fridge until you're ready to assemble.
5. Build your burger
Lightly toast your burger buns if you fancy.
Add a little of your chosen sauce to the base, pile on the hot pork and nduja meatballs, then finish with a generous helping of apple and fennel rémoulade.
Scatter over a few extra dill fronds, put the lid on and serve immediately.
Keep the napkins handy. You're going to need them.
Jo's Kitchen Notes
Nduja brings the heat. It's a soft, spicy Italian sausage paste, rich with pork fat and chilli. The 90g in this recipe gives the meatballs plenty of flavour, but nduja varies in heat, so bear that in mind when choosing your sauce.
Don't skip the fennel. The seeds bring a gentle aniseed warmth to the pork, while fresh fennel in the rémoulade adds crunch and freshness. They work together beautifully.
Make the rémoulade ahead. You can prepare it a little in advance and keep it chilled, although I like to add the apple close to serving so it retains its colour and crunch.
Leftovers? Keep any cooked meatballs and rémoulade in separate airtight containers in the fridge. Reheat the meatballs thoroughly and enjoy the rémoulade cold.
Continue Cooking With Me
If you enjoyed this recipe, you might also like:
