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Pork meatballs with rosemary lemon and fennel Recipe

Ingredients

How to make it

  • Strip the leaves from the rosemary and blitz with the fennel seeds in a coffee grinder or food mill (or pound in a pestle and mortar, or chop finely).
  • Combine with the pork, breadcrumbs, lemon, parmesan, salt, and black pepper and mix well. If you're making a large batch and want to check the seasoning, make a small pattie and fry in olive oil until golden, taste, and correct seasoning.
  • Now is a good time to put on a large pan of water for the pasta. The meatballs will take 10-15 minutes to cook, so everything will be ready at the same time.
  • Form the pork mix into 6-8 balls and toss in the flour to coat. Heat olive oil in a frying pan and cook the meatballs, turning occasionally, until they are evenly browned. If you have an insertion thermometer to hand, an internal temperature of 65℃ is what you're looking for.
  • Put the meatballs into an oven to keep warm. Pour off any excess fat from the frying pan, and add the wine, stirring to scrape up any brown bits from the bottom of the pan. Let the wine bubble and reduce for a minute or two.
  • Drain the pasta and toss in the sauce. Transfer to a serving dish and arrange the meatballs on top. Finish with a little extra grated parmesan and another grind of black pepper.

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raym Cambridge, GB

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