Pork, Ricotta and Fennel Polpettes

Made with only 11 ingredients, these juicy pork polpettes with creamy ricotta are a delicious time-saving recipe that can be enjoyed over rice, pasta, and even in a wrap or pita.

To make the polpettes, place the pork, ricotta, fennel seeds, onion, breadcrumbs, and egg in a bowl and mix well until the mixture is smooth. Season with salt and pepper as required.

Shape the mixture into 20 oval-shaped balls and place on a tray to chill. Place a Le Creuset 3-Ply Stainless Steel 30cm Shallow Casserole with a drizzle of oil over medium heat. Brown the polpettes on all 4 sides - this takes around 8 minutes. Remove from the casserole.

In the same casserole, using the meat juices, make the tomato sauce. Add oil to the casserole and place over a medium heat. Next, add the onions and cook gently with the lid on until soft, around 10 minutes. The onions should not colour.

Add the garlic and cook for a couple of minutes. Now add the cans of tomatoes, herbs, and sugar. Cook without the lid on for 20 minutes until the sauce starts to thicken slightly.

Season with salt and pepper to taste. The sauce can be stored in a clean glass container in the fridge for one week or can be frozen in batches to use as needed.