*The mushrooms add to the volume of the meatballs (like a 70/30 meatball) in a non-meat way but are not essential.

Preheat the oven to 400°F.

Wash the radish well but leave unpeeled. Put them on a baking tray and transfer to oven to roast, whole. It takes about 30-40 minutes, or until the radishes feel soft when you gently squeeze them. Let them cool enough to handle.

Prepare a baking sheet with parchment paper for the meatballs (we are aiming for a no-oil bake).

Heat a small skillet and toast fennel and coriander seeds briefly, about a minute or until they start to pop. Grind (in a mortar and pestle). Mix together ground pork, ground seeds, parsley, garlic, almond flour, egg and at least 1 teaspoon each salt and ground black pepper. Knead to mix everything together well. Take a tablespoon of the mixture, and fry quickly: it’s a taste test. Adjust salt and pepper as needed. Cover and transfer to the fridge for at least 30 minutes to firm up.

Shape into balls (slightly bigger than a golf ball) and place on the prepared baking tray. Put in the oven and bake for about 20 minutes, or until golden-brown (depending on your oven, you may have to turn the baking sheet a couple of times, to ensure even baking).

Heat the sauerkraut in a casserole or pan, with a little water to avoid burning (or cook according to instructions on the jar). Peel the radish and scoop out the tender flesh. Mash it with a little salt and pepper. Serve meatballs hot with sauerkraut and radish mash.