Turmeric and fennel were originally recommended to me by a naturopath when Finn had an allergic reaction as they have incredible anti-inflammatory properties. And it just so happens that these flavours marry beautifully. These little meatballs are uber easy to whip up and little Finn just adores them….
Gluten/dairy/refined sugar/ nut free, paleo.
400gm good quality pork mince
2 Tbs grated fresh turmeric (preferably organic – if it is not organic, peel first)
1 tsp fennel seeds (whole or freshly ground)
A good pinch of mineral salt
Combine the ingredients and shape into balls. Cook in coconut oil in a sizzling pan for 5 – 10 minutes until golden and cooked through.