Slow Cooker Meatball Pasta

1.Heat half the oil in a small frying pan over medium heat. Cook eschalot and garlic for 5 minutes or until softened. Transfer to a medium bowl and cool for 10 minutes.

2.Add pork, fennel seeds, parsley, breadcrumbs, egg, and eschalot mixture. Season and mix well. Shape tablespoons of pork mixture into balls.

3.Heat remaining oil in a frying pan over medium 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 from the base of the pan. Transfer liquid to a 5-litre (20-cup) slow cooker. Add bay leaf and parmesan rind. Add meatballs.

5.Cook, covered, on LOW for 4 hours or until meatballs are cooked through.

6.Cook dried pasta following packet directions. Reserve 1/2 cup (125ml) of pasta cooking water, then drain.

7.Remove the bay leaf and parmesan rind from the slow cooker and discard. Add reserved pasta water if necessary to thin the sauce.

8.To serve, divide spaghetti, zoodles, and meatballs among bowls. Ladle over broth. Top with mint leaves and parmesan. Drizzle with extra olive oil and season with freshly ground black pepper.