Step 1

Put rye bread and fennel seeds into a food processor; process to a coarse breadcrumbs. Transfer to a medium bowl.

Step 2

Add the pork mince, onion, white pepper and egg to a large bowl; season with sea salt flakes. Using clean hands, mix well. Roll pork mixture into walnut sized meatballs and place on a tray. Refrigerate for 20 minutes.

Step 3

Meanwhile, make coleslaw: For the dressing, combine lemon juice, vinegar and sugar in a screw top jar and shake well. Place the fennel, cabbage, capsicum and carrot in a medium bowl. Just before serving pour over the dressing.

Step 4

Heat a large nonstick frying pan over a medium to high heat and add half the olive oil; add the meatballs (you may need to cook them in batches depending on the size of your pan) adding remaining oil if necessary. Cook the meatballs for 6-8 minutes or until golden brown all over and cooked through.

Step 5

Serve the meatballs with the extra rye bread, Coleslaw, parsley and dill pickles.