Step 1 Make tomato and pineapple chutney: Heat canola oil in a large saucepan set over medium heat. Add onion, capsicum and chilli to pan; cook for 4–5 minutes, or until onion softens.
Step 2 Add passata to saucepan with pineapple, sugar and vinegar; cook for 15–20 minutes, or until chutney darkens and thickens slightly. Pour chutney into a small serving bowl and set aside.
Step 3 Set a large non-stick frying pan over high heat. Add fennel seeds to pan and toast for 1–2 minutes, or until fragrant. Tip toasted seeds into a large bowl and leave to cool for a few minutes.
Step 4 Add pork mince, zucchini and allspice to fennel-seed bowl with a generous sprinkling of cracked black pepper. Wet hands and combine ingredients. Shape pork mixture into 40 x 2cm meatballs. Place meatballs on a large plate; cover with cling film. Refrigerate meatballs for 20 minutes.
Step 5 Spray a large non-stick frying pan with olive oil; set over high heat. Add meatballs to pan and cook, turning occasionally, for 8–10 minutes, or until browned all over and cooked through.
Step 6 Serve meatballs with chutney.