Pork & Fennel Meatballs

Ingredients

• 150 g Onion
• 250 g Fennel
• 3 clove Garlic
• 30 ml Olive oil
• 600 g Ground pork
• 1 Eggs
• 60 g Breadcrumbs
• 50 g Parmesan
• 15 g Fresh parsley(optional)
• 6 g Fennel Seeds
• 2 g Oregano
• 10 g Salt
• 2 g Black pepper
• 40 g Tomato paste
• 800 g Canned tomatoes
• 200 ml Water
• 320 g Spaghetti

Method

1. 1

   Finely chop the onion and fennel (save a small handful of fennel fronds if you have them). Mince the garlic. Finely chop the parsley.

2. 2

   Make the meatballs: in a bowl, mix ground pork, egg, breadcrumbs, 25g Parmesan, fennel seeds, oregano, 6g salt, and black pepper until just combined. Roll into 20–24 small meatballs (about 30g each).

3. 3

   Heat olive oil in a wide deep pot over medium-high heat. Add meatballs and brown for 4–5 minutes, turning to color most sides (they won’t be cooked through). Transfer to a plate.

4. 4

   In the same pot, add onion and fennel with a splash of water if the pot looks dry. Cook 5 minutes until softened. Stir in garlic and tomato paste and cook 1 minute until the paste darkens slightly.

5. 5

   Add canned tomatoes and 200ml water. Bring to a gentle simmer, scraping up any browned bits. Nestle the meatballs back in. Simmer 12 minutes, stirring occasionally, until the sauce is thick and the meatballs are cooked through.

6. 6

   Meanwhile, cook spaghetti in well-salted water until just tender. Drain. Toss spaghetti into the pot with the meatballs and sauce. Finish with remaining 25g Parmesan and parsley (and fennel fronds if you saved them).