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A rustic bowl of Caponata with Pork Fennel Meatballs, featuring a rich tomato-based sauce with aubergine, courgette, and celery. Topped with golden pine nuts, fresh basil, and tender fennel-infused pork meatballs, this Sicilian-inspired Italian dish is bursting with Mediterranean flavours.
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Pork and Fennel Meatballs with Sicilian Caponata

Sicilian inspired Caponata with Fennel Meatballs recipe with pine nuts and basil
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 4

Ingredients

Meatballs

  • 500g minced pork
  • 60g Panko breadcrumbs
  • 2 eggs
  • 1 tsp dried chilli flakes
  • 1 tsp fennel seeds
  • 1 garlic clove crushed or 1 tsp garlic powder
  • Sea salt flakes and pepper

Caponata

  • 1 large onion
  • 2 cloves garlic
  • 1 large aubergine
  • 2 courgettes
  • 2 sticks celery
  • 2 tsp dried oregano
  • 150g baby plum or cherry tomatoes
  • 1 x 400g tin tomatoes
  • 1 glass white wine
  • 3 tbsp red wine vinegar
  • 1 tsp light brown sugar
  • 2 tbsp capers
  • 14 pitted black olives roughly chopped into large pieces

Garnish

  • 4 tbsp pine nuts
  • Basil

Instructions

  • Season the aubergine chunks with salt and leave to sweat for 10 minutes. Meanwhile, chop the remaining vegetables into medium-sized chunks, then finely chop the onion and garlic.
  • Heat the oil in a large frying pan, then cook the aubergine for 10–15 minutes until soft. Remove and set aside.
  • In the same pan, fry the onion until soft. Then add the garlic, celery, courgette and oregano. Cook for 10 minutes. Return the aubergine to the pan.
  • Add the halved and tinned tomatoes, wine, vinegar, sugar and a splash of water. Bring to the boil, then cover and simmer for 30 minutes.
  • Preheat the oven to 200°C.
  • Dry-roast the fennel seeds for 30 seconds until fragrant, then grind them to a powder.
  • Soak the breadcrumbs in a little water until softened. Mix them with the pork, eggs, chilli flakes, garlic, fennel powder, salt and pepper. Combine gently to keep the meat tender.
  • Fry a small piece to check the seasoning, and when happy continue to shape the mixture into evenly sized meatballs. Place them on a lined baking tray and roast for 10 minutes.
  • Add the meatballs to the caponata and spoon over the sauce to coat them. Cover and simmer for 10 minutes.
  • Dry-roast the pine nuts until they are lightly golden.
  • Stir the olives and capers through the caponata. Serve topped with pine nuts, basil and a drizzle of olive oil.