Leftover Christmas Ham Recipes
17 December 2020
Born Free - Barn Raised in Tasmania for superior taste
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
Method
- 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.
