Beef and mozzarella meatballs with fennel and silverbeet

Ingredients

• Beef & mozzarella meatballs with fennel & silver beet
• 1 kilogram minced beef
• 1 cup (70g) stale breadcrumbs
• 1 tablespoon finely grated lemon rind
• 1 cup (80g) finely grated parmesan
• 2 eggs
• 1 cup finely chopped fresh flat-leaf parsley
• 4 clove garlic, crushed
• 80 gram mozzarella, cut into 1cm pieces
• 1/3 cup (80ml) olive oil
• 2 brown onions (300g), chopped finely
• 1 fennel bulb (300g), trimmed, sliced thinly
• 3 1/2 cup bottled tomato passata
• 1 cup (250ml) chicken or beef stock
• 3 silver beet (swiss chard) leaves, trimmed, shredded finely
• 500 gram cavatelli or other short chunky pasta
• 2 tablespoon finely grated parmesan, extra
• 1/4 cup fresh flat-leaf parsley leaves, extra