Recipe

Parsley And Fennel Meatballs With Spaghetti Recipe

	Wenznz / All my dishes 1 year, 3 months ago 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. Prep:10m Cook:40m Servings:4	Wenznz
	pork fennel parsley tomato pasta lowfat dairyfree easy

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Fans

momo_55gra

elgab89

Ingredients

1 t. fennel seeds

1 small onion, finely chopped

500g trim pork mince

1 Tblsp. worcestershire sauce

1/2 t. salt

1/2 t. pepper

3 Tblsp. fresh parsley, finely chopped (plus extra to serve)

2 Tblsp. plain flour, for dusting

2x 400g cans chopped tomatoes

1/2 packet dried spaghetti (250g)

2 Tblsp. finely grated parmesan or cheddar cheese (optional)

Directions

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.

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Comments

momo_55grandma 1 year, 3 months ago said:
Sounds refreshing high 5 thanks

wenznz 1 year, 3 months ago said:
Nutritional Info - per serve
Energy 1675 kJ (404 Cals)
Protein 37.8g
Fat 4.6g
- Saturated 1.6g
Carbohydrates52.7g
- sugars 8.5g
Dietary Fibre 5.4g
Sodium 590mg
Calcium 140mg
Iron 5.3mg