Parsley And Fennel Meatballs With Spaghetti
From wenznz 15 years ago
- 40 minutes to make
- Serves 4
A wonderful variation on traditional beef spaghetti and meatballs, and very flavorful with the addition of the fennel seeds. I have taken this recipe from a healthy food magazine available in NZ and tweaked it to my own tastes.
Ingredients
- 1 t. fennel seeds shopping list
- 1 small onion, finely chopped shopping list
- 500g trim pork mince shopping list
- 1 Tblsp. worcestershire sauce shopping list
- 1/2 t. salt shopping list
- 1/2 t. pepper shopping list
- 3 Tblsp. fresh parsley, finely chopped (plus extra to serve) shopping list
- 2 Tblsp. plain flour, for dusting shopping list
- 2x 400g cans chopped tomatoes shopping list
- 1/2 packet dried spaghetti (250g) shopping list
- 2 Tblsp. finely grated parmesan or cheddar cheese (optional) shopping list
How to make it
- Crush the fennel seeds in a pestle and mortar or roughly chop with a knife.
- Put in a large bowl with the 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 the patties, and fry for 10-12 minutes, turning regularly with a spoon, until golden all over.
- Add the tomatoes, then cover with a tight fitting lid and simmer for 10 minutes.
- Remove the lid, and simmer for a further 10 minutes, turning the meatballs every so often to coat in the sauce.
- Meanwhile, cook the spaghetti according to packet directions, until al dente.
- Drain, return to the pan then toss through the tomato mixture, and scatter over the cheese and extra parsley.
People Who Like This Dish 1
- elgab89 Toronto, CA
- momo_55grandma Mountianview, AR
- wenznz Wellington, NZ
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The Rating
Reviewed by 2 people-
Such an ingenious use of fennel seeds! High 5!
elgab89
in Toronto loved it
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sounds refreshing high 5 thanks
momo_55grandma
in Mountianview loved it
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