Step 1

Heat half the oil in a small frying pan over low-medium heat; cook eschalot and garlic for 5 minutes or until eschalot is soft. Transfer to a medium bowl and cool for 10 minutes.

Step 2

Add pork, fennel seeds, parsley, breadcrumbs and egg to bowl with eschalot and garlic, then season; mix until well combined. Shape 2 tablespoons of pork mixture to make 16 meatballs.

Step 3

Heat remaining oil in a large frying pan over high heat. Cook meatballs in batches, turning, for 10 minutes or until browned. Transfer to a plate.

Step 4

Add verjuice to pan; stir to release any bits caught on the base of the pan. Transfer liquid to a 5-litre (20-cup) slow cooker. Add bay leaf, parmesan rind, 2 cups (500ml) water and meatballs. Cook, covered, on LOW for 4 hours or HIGH for 2 hours.

Step 5

Cook spaghetti following packet directions; reserve ½ cup (125ml) pasta water, then drain pasta.

Step 6

Remove the bay leaf and parmesan rind from the cooker and discard. Add spaghetti and zoodles; toss gently to coat. Add a little reserved pasta water if needed. Season.

Step 7

To serve, divide spaghetti, zoodles and meatballs among bowls; ladle over broth. Scatter with mint leaves and sprinkle with cracked pepper and grated parmesan. Finish with a drizzle of extra olive oil.