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Pork and Fennel Meatballs
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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Saucisse miel et ail, sans boyau
56 g
Oignon, haché
7 g
Estragon
227 g
Linguine frais
(Contient Oeuf, Blé)
1 boîte(s)
Tomates en dés
2 gousse(s)
Ail
1 cc
Graines de fenouil
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
2 cs
Pâte de tomates
Pas inclus dans votre livraison
pièce(s)
Huile*
Informations nutritionnelles
Ustensiles
Instructions
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!