Meatball pasta

SERVES 4 PREP TIME 25 MINUTES (+ COOLING) COOK TIME 4 HOURS 25 MINUTES

2 tablespoons extra virgin olive oil, plus extra to drizzle

1 large eschalot (35g), chopped finely 2 cloves garlic, crushed

500g fatty minced pork

1 teaspoon fennel seeds, crushed

¼ cup chopped parsley

½ cup (50g) packaged breadcrumbs 1 egg

¼ cup (60ml) verjuice

1 fresh bay leaf

5cm piece parmesan rind

200g spaghetti

2 large (300g) zucchini, cut into zoodles ½ cup small mint leaves

½ cup (40g) grated parmesan 1 Heat half the oil in a small frying pan over low-medium heat; cook eschalot and garlic for 5 minutes or until eschalot is soft. Transfer to a medium bowl and cool for 10 minutes.

2 Add the pork, fennel seeds, parsley, breadcrumbs and egg to a bowl with the eschalot and garlic, then season; mix until well combined. Shape 2 tablespoons of pork mixture to make 16 meatballs.

3 Heat remaining oil in a large frying pan over high heat. Cook meatballs in batches, turning, for 10 minutes or until browned. Transfer to a plate.

4 Add verjuice to pan; stir to release any bits caught on the base of the pan. Transfer liquid to a 5-litre (20-cup) slow cooker. Add bay leaf, parmesan rind, 2 cups (500ml) water and meatballs. Cook, covered, on LOW for 4 hours or HIGH for 2 hours.

5 Cook spaghetti following packet directions; reserve ½ cup (125ml) pasta water, then drain pasta.

6 Remove the bay leaf and parmesan rind from the cooker and discard. Add spaghetti and zoodles; toss gently to coat. Add a little reserved pasta water if needed. Season.

7 To serve, divide spaghetti, zucchini and meatballs among bowls; ladle over broth. Scatter with mint leaves and sprinkle with cracked pepper and grated parmesan. Finish with a drizzle of extra olive oil.

Suitable to freeze at the end of step 4.