Pork meatballs for pasta

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Pork meatballs and linguine

I made meatballs with pork mince instead of my usual beef recipe on the weekend and it worked really well.

To the pork mince add a good teaspoon of ground up fennel seeds and about the same of chopped thyme. I also fried half a finely diced onion and added that to the mix too. Season well and then fry until coloured in a wide frying pan. Instead of using the oven, I made the sauce in the same pan (using white in place of red wine).

Once the tomatoes and stock are in, simmer for about 15 mins with a lid on to make sure the meatballs cook through then take the lid off for a further 30 mins to reduce the sauce.

Really deep, rich flavour to the meatballs from the fennel and sage – heartily recommend it!