Almond and fennel Swedish meatball pasta
- ¾ cup (120g) almonds, toasted and roughly chopped
- 2 tablespoons extra virgin olive oil
- 1 teaspoon fennel seeds, crushed
- 1 onion, finely chopped
- 2 cloves garlic, chopped
- sea salt and cracked black pepper, plus extra black pepper to serve
- 250g pork mince
- 250g veal mince
- 1 egg
- ¼ cup (20g) parmesan, finely grated
- 1 teaspoon lemon rind, finely grated
- ¼ cup (35g) plain (all-purpose) flour, for dusting
- 1 cup (250ml) single (pouring) cream
- 1 cup (250ml) water
- 2 teaspoons Dijon mustard
- 400g dried pappardelle pasta
- ¼ cup dill leaves, to serve
- Place ½ cup (80g) of the almonds in a small food processor and process until finely chopped. Heat 1 tablespoon of the oil in a large non-stick frying pan over high heat. Add the fennel seeds, onion, garlic, salt and pepper, and cook, stirring, for 4 minutes. Add the ground almonds and cook for 1 minute. Place the mixture in a large bowl, add the pork, veal, egg, parmesan and lemon rind. Mix well to combine. Roll 2 tablespoonfuls of the mixture into balls and dust each with the flour.
- Heat the remaining oil in a large non-stick frying pan. Add the meatballs and cook, turning, for 5 minutes or until golden. Add the cream, water and mustard. Bring to a simmer and cook for 5 minutes. Cook the pasta in a large saucepan of boiling salted water for 6 minutes or until al dente. Drain the pasta and serve with the meatballs, remaining almonds, dill and pepper. Serves 4–6
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