Intrepid Meatballs

Serves: 2-3

Total cooking time: 2 hours

Ingredients HIDE SHOW

Pork and fennel. A match made in foodie heaven.

In a frying pan heat 1 tbsp of the oil and add the finely chopped shallots & garlic, cook until softened and slightly coloured.
Add the tinned cherry tomatoes and leave to reduce and simmer for 15-20 minutes.
Open your bottle of PepperBox Shiraz to aerate the wine.
Place pork mince into a bowl and add the fennel seeds and Ras al Hanout, season well with salt and pepper and mix.
Shape meatballs similar to the size of a walnut.
Heat the remaining 1 tbsp of olive in a separate pan and fry meatballs until brown. Add to tomato Sugo.
Bring a pan of water to the boil and cook the orecchiette for 13 minutes
Keep an eye on your tomato Sugo & meatballs whilst the pasta is cooking and prepare your vinaigrette.
Dress your salad with the vinaigrette and pine nuts.
Drain the pasta and add to the sauce.
Place pasta in a bowl and serve meatballs on top of the pasta, sprinkle with the chopped tarragon, serve with a side salad and pour a glass of PepperBox Shiraz to enjoy!