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Creamy Pork Meatball & Fennel Spaghetti
Tip: If you do not have a mortar and pestle, place the toasted fennel seeds into a small plastic bag and crush using a rolling pin. The fennel seeds bring out the flavour of the pork.
Courtesy of Australian Pork
2 teaspoons fennel seeds
500g Scottsdale Pork mince
1 small brown onion, finely chopped
2 tablespoons olive oil
1 medium red onion, halved and thinly sliced lengthways
1 bulb fennel, trimmed and thinly sliced lengthways
400g dried spaghetti
½ cup dry white wine
½ cup chicken stock
1/3 cup thickened cream
3 teaspoons finely grated lemon rind
½ cup roughly chopped flat-leaf parsley
½ cup kalamata olives
Heat a large non-stick frying pan over a medium heat. Add fennel seeds and cook, stirring, for 2-3 minutes or until aromatic. Transfer to a mortar and pestle (see tip) and finely grind.
Place pork mince, brown onion and ground fennel seeds in a bowl. Using your hands, mix until well combined. Roll heaped tablespoons of mixture into balls. Place onto a plate, cover and refrigerate for 20 minutes.
Heat oil in the large frying pan over medium heat. Add meatballs and cook, turning occasionally, until evenly browned. Transfer to a plate.
Add red onion and fennel to the pan and cook, stirring occasionally, over medium heat for 8 minutes or until tender.
Meanwhile, cook spaghetti in a large saucepan of boiling salted water following packet instructions.
Pour wine over onion mixture and simmer, stirring occasionally, for 5 minutes or until wine has reduced by half. Add stock and return meatballs to pan. Bring to the boil, reduce heat and simmer for 5 minutes or until meatballs are cooked through and sauce has thickened slightly. Stir through cream, lemon rind, parsley and olives. Season with salt and pepper.
Drain spaghetti. Toss spaghetti through the meatball mixture and serve.