Spring meatballs with orecchiette in lemony broth

Ingredients

• 1 1/2 lbs ground pork
• 3 oz ricotta cheese
• 0.7 oz Parmesan cheese
• 1 shallots
• 2 cloves garlic
• 1 fennel
• 1 lemon
• 1/2 oz parsley
• 1/3 oz dill
• 1/2 oz mint
• 5 oz snap peas
• 2 tsp grainy mustard
• 1 1/2 tsp fennel seeds
• 1 1/2 tsp chili flakes
• 7 oz orecchiette
• 1 tbsp olive oil
• 2 cups vegetable stock
• 2 cups water
• olive oil (for frying)
• salt
• pepper