Parsley and fennel meatballs with spaghetti
Nutrition Info.(per serve)
- 1 teaspoon fennel seeds
- 1 small onion, finely chopped
- 500g trim pork mince
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 tablespoons fresh parsley, finely chopped (plus extra to serve)
- 2 tablespoons plain flourall purpose flourX, for dusting
- 2 x 400g cans chopped tomatoes
- half packet dried spaghetti (250g)
- 2 tablespoons finely grated parmesan or cheddar cheese (optional)
Total fat 4.6g
Saturated fat 1.6g
Dietary fibre 5.4g
1 Crush fennel seeds in a pestle and mortar or roughly chop with a knife. Put into a large bowl with onion, mince, Worcestershire sauce, salt, pepper and parsley. Mix well. Using wet hands, shape into 12 patties, press them tightly, then roll in flour. Heat a large frying pan until hot. Add patties and fry for 10-12 minutes, turning regularly with a spoon, until golden all over.
2 Add tomatoes, then cover with a tight-fitting lid or a large plate and simmer for 10 minutes. Remove lid and simmer for a further 10 minutes, turning meatballs every so often to coat in sauce.
3 Meanwhile, cook spaghetti in a large pan of boiling salted water according to packet instructions, until al dente. Drain, return to pan then toss through tomato mixture and scatter over cheese and extra parsley.
Use flavoured tomatoes in the sauce for an extra flavour boost.