Pork and Fennel Meatballs
- Egg
- Wheat
- Milk
These meatballs have a delicious secret in them - fennel seeds! Fennel and tarragon are have a similar taste to black licorice, which is an ideal flavour companion to a simple and rustic tomato sauce. Use as little or as much as you want, depending on how much licorice-y flavour you want!
Ingredients
250 g
Honey Garlic Sausage, uncased
56 g
Onion, chopped
7 g
Tarragon
227 g
Fresh Linguine
(Contains: Egg, Wheat)
1 can
Diced Tomatoes
2 clove
Garlic
1 tsp
Fennel Seeds
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
2 tbsp
Tomato Paste
Not included in your delivery
unit
Oil*
Nutrition Values
Utensils
Cooking Steps
Prep: Wash and dry all produce. Bring a large pot of salted water to a boil. Mince or grate the garlic. Finely chop the tarragon.
Roll the meatballs: Roll the sausage meat into 1-inch meatballs. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the meatballs. Cook, turning meatballs occasionally, until golden on all sides, 3-4 min. (Don't worry if you don't think it's cooked through - the meatballs will cook fully in the next step!) Transfer the meatballs to a plate.
Make the tomato sauce: Meanwhile, add another drizzle of oil to the same pan (if needed.) Add the onion, garlic and fennel seeds. Cook until onions soften, 3-4 min. Add the diced tomatoes, tomato paste and 2/3 cup water (double for 4 people.) Reduce the heat to medium-low, then add the meatballs back into the sauce. Simmer until the sauce thickens slightly and meatballs are cooked through, 9-10 min. (TIP: Inserting a thermometer into cooked meat should display an internal temperature of 160°F.) Season with salt and pepper.
Cook the linguine: Add the linguine to the boiling water and cook until al dente, 2-3 min. Drain.
Finish and serve: Serve your meatballs and sauce piled on top of your linguine. Sprinkle over as much tarragon and Parmesan as you like. Enjoy!
