Pork & Fennel Meatballs

• Onion(1)
• Fennel(1)
• Garlic(3 cloves)
• Olive oil(2 tbsp)
• Ground pork(600 g)
• Eggs(1)
• Breadcrumbs(60 g)
• Parmesan(50 g)
• Flat Leaf Parsley(15 g)optional
• Fennel Seeds(1 tsp)
• Dried Oregano(1 tsp)
• Salt(1¾ tsp)
• Black pepper(¾ tsp)
• Tomato paste(2½ tbsp)
• Canned tomatoes(800 g)
• Spaghetti(320 g)

Method

1. 1

   Finely chop {Onion}. Trim {Fennel} (reserve a few fronds if you have them), then finely chop. Finely chop {Fresh parsley}. Grate {Parmesan}. Mince {Garlic}.

   ~10 min

2. 2

   Make the meatballs: in a bowl, mix {Ground pork}, {Breadcrumbs}, {Eggs}, half the {Parmesan}, half the {Fresh parsley}, half the {Garlic}, {Fennel Seeds}, {Salt}, and {Black pepper} until just combined. Roll into 16 meatballs.

   ~10 min

3. 3

   Heat {Olive oil} in a large deep pan over medium-high heat. Add the meatballs and cook, turning occasionally, until browned all over, 6–8 minutes (they won’t be cooked through yet). Transfer to a plate.

   ~8 min

4. 4

   In the same pan, add {Onion} and {Fennel}. Cook, stirring, until softened and lightly golden, about 8 minutes. Stir in the remaining {Garlic} for 1 minute.

   ~9 min

5. 5

   Stir in {Tomato paste} and {Oregano} and cook for 2 minutes until the paste darkens slightly. Add {Canned tomatoes} and {Water}, scraping up any browned bits. Bring to a gentle simmer.

   ~5 min

6. 6

   Return the meatballs (and any juices) to the pan. Cover and simmer gently for 15 minutes, then uncover and simmer 10 minutes more until the sauce is thick and the meatballs are tender.

   ~25 min

7. 7

   Meanwhile, cook {Spaghetti} in well-salted boiling water until al dente. Drain, reserving a splash of pasta water if you want to loosen the sauce.

   ~10 min

8. 8

   Toss {Spaghetti} with the sauce and meatballs (add a little pasta water if needed). Serve topped with the remaining {Parmesan} and {Fresh parsley}.

   ~3 min