FENNEL MEATBALLS AND CANNELLINI BEAN SALAD

In a large bowl mix 500 gm of sausage mince , 1 small fennel bulb finely chopped , 50 gm of pancetta finely chopped , 1/2 cup of chopped fresh mint , 2 tbs of breadcrumb , 1 brown onion finely chopped and finally 2 tbs of minced garlic . Season to taste with cracked black pepper . Shape into oval styled meatballs and toss in a cup of breadcrumbs to lightly coat . Place on a tray and chill for 20 minutes . Heat 2 tbs of rice bran oil in a pan over a medium heat . Cook the meatballs for 8 - 10 minutes , turning occasionally , until browned and cooked through . Drain on paper towel . For the cannellini bean salad , mix together 1 x can of drained and rinsed cannellini beans, 10 cherry tomatoes , (halved )1 small red onion thinly sliced , 2 tbs of red wine vinegar,2 tbs of sesame oil . This is simply delicious .