John Myers
Fennel Spaghetti with Meatballs
The perfect fennel spaghetti with meatballs recipe with a picture and simple step-by-step instructions.
- 1 Fennel bulbs with green
- 1 disc Toast
- 1 Onion red
- 1 Egg
- 1 Lime untreated
- Salt and pepper
- 4 tbsp Rapeseed oil
- 200 g Ground beef
- 200 g Spaghetti
- Soak toast for about 10 minutes, squeeze out. Peel the onion, halve and cut one half into small cubes. Cut the fennel green into small pieces. Knead the minced meat with onion cubes, egg, toast bread, a little fennel green, salt and pepper. Form meatballs out of this. Heat 2El in a pan and fry the balls all around.
- Cook the spaghetti in salted water according to the instructions on the packet.
- Wash the fennel bulb, cut in half and cut out the stalk. Cut the fennel into thin strips. Cut half of the onion into strips. Fry the fennel and onion strips in the remaining oil (2 tablespoons of oil). Grate and squeeze the lime.
- Stir in pasta water, lime zest and juice, season with salt and pepper. Add the spaghetti and meatballs to the fennel, toss in once and serve sprinkled with the remaining fennel greens.
Facebook Comments