Parsley and fennel meatballs with spaghetti

Instructions

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.