Almond and fennel Swedish meatball pasta #DonnaHay.

A new way to do spaghetti and meatballs: Anything with almonds gets a tick with me !  Add fennel and dijon mustard and a few other goodies and you’ve got it ..Adulterated from Donna Hay

You need for 35 models or 4 fashionista:

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 or preserved lemon.
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
Herbs and 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, parsley or any herbs and pepper.