A warm hug on a cold day is what you will get when you make this easy 3-step recipe from Donna Hay – simply replace traditional pasta with our HIGH PROTEIN Fettuccine! This meal can be a simple and quick weeknight family dinner or fancy it up with friends and a glass of vino – the choice is yours!
First, roughly chop the almonds. Heat 1 TBSP of the olive oil in a large pan over high heat. Add the fennel seeds, onion, garlic, salt and pepper, and cook, stirring for up to 4 minutes. Add the ground almonds and cook for an additional minute until fragrant. Place the mixture in a large bowl and add the pork, veal, egg, Parmesan, and lemon zest. Using your hands, mix and blend the mixture until fully combined. Roll small batches of the mixture into balls and roll each lightly in flour.
Heat the remaining oil in the same pan. Add the meatballs and cook, turning for 6-8 minutes until golden and cooked through. Add the cream, water and mustard. Bring to a simmer and cook for another 10 minutes.
Meanwhile, bring a large pot of water to a boil and add the 200g of Gabriella’s Kitchen™ HIGH PROTEIN Fettuccine – which should have been thawed briefly at room temperature. Cook for one minute and test for doneness. Strain and plate immediately. Add the meatballs and drizzle the sauce onto the pasta on the dish. Garnish with additional roasted almonds and dill. Enjoy!
– Post a photo and #GabriellasKitchen to share your meal with us!