Pork and fennel meatballs with spaghetti
Meatballs – one of my favourite foods! Pork and fennel goes together so well in these ones with a rich tomato sauce and plenty of spaghetti.
This is a great meals to cook for kids. You can even freeze the sauce and meatballs (cooked) in portions to make dinner suuuuper easy. Pork and fennel is a classic combination, but you could leave it out or replace it with dried mixed herbs if your kids are fussy.
This recipe is from the June/July issue of NADIA magazine.
- milk ¼ cup
- panko breadcrumbs ½ cup
- egg 1
- pork mince 500 grams
- onion 1, finely diced
- garlic 1 clove, finely chopped
- fennel seeds 1 teaspoon
- fresh thyme 1 tablespoon, chopped
- Parmesan ¼ cup, finely grated
- sea salt
- rice bran oil 2-3 tablespoons
- tomato pasta sauce 500 gram jar
- cooked fresh spaghetti
- thyme sprigs to garnish
- Combine the milk and breadcrumbs and leave to swell.
- Beat the egg until liquid.
- Combine the pork mince, onion, garlic and soaked crumbs. Mix well.
- Add the fennel seeds, freshly chopped thyme and parmesan. Season well with sea salt and cracked pepper.
- Roll mixture into evenly sized balls (about 20).
- Heat the oil in a large frying pan on medium-low heat and brown the meatballs on all sides.
- Add the tomato pasta sauce and simmer for 5-8 minutes until meatballs are cooked through.
Serve on hot spaghetti and garnish with sprigs of fresh thyme.