2 x 400g cans cannellini beans, drained and rinsed
300ml chicken stock, hot
Pinch of saffron strands
Handful of fresh basil leaves
For the meatballs, mix the pork mince with the breadcrumbs, shallot, garlic, lemon zest and fennel seeds in a large bowl with just enough egg to bind. Season well, then shape into 20 walnut-size meatballs.
Heat the oil in a large sauté pan, add the meatballs and fry over a medium heat, turning regularly, for 3-4 minutes until nicely browned on all sides. Add the tomatoes and simmer for a couple of minutes until softened and pulpy.
Stir in the cannellini beans, hot stock and saffron, then simmer for 10 minutes until the meatballs are cooked through. Season and add lemon juice to taste. Toss with the basil leaves, then ladle into bowls and serve with lemon wedges.