Pork and fennel meatballs with tagliatelle recipe
A true Italian classic, it really is hard to beat juicy pork meatballs, tender tagliatelle and a generous helping of Parmesan. If you've enough for leftovers, make sure to check out our spicy meatball subs.
See method- Serves 4
- 25 mins to prepare and 25 mins to cook
- 520 calories / serving
- Freezable
- Dairy-free
- Healthy
Ingredients
- 500g pork mince
- 1 onion, grated
- 1 carrot, grated
- 1 celery stick, grated
- 1 tsp fennel seeds, crushed
- 1 tsp crushed chillies
- 30g dried breadcrumbs
- 1 egg
- 1 tbsp olive oil
- 2 x 500g cartons passata
- 400g dried tagliatelle
- 15g fresh flat-leaf parsley, chopped
- 30g grated Parmesan, to serve (optional)
Each serving contains
- Energy
- 2205kJ 520.0kcal
- Fat
- 8g
- Saturates
- 2g
- Salt
- 0.5g
- Sugars
- 13g
of the Reference intake
Carbohydrate 89.8gProtein 27.9gFibre 7.3g
Method
- Combine the mince, onion, carrot, celery, fennel seeds, chillies, breadcrumbs and egg in a mixing bowl; season well.
- Roll heaped teaspoons of the mixture into 40 balls. Transfer to a baking sheet and chill for 10 mins.
- Heat the oil in a large, lidded pan over a medium heat. Fry the meatballs in batches for 8-10 mins until golden. Reduce the heat to low and stir in the passata, then cover and simmer for 15 mins.
- Meanwhile, cook the pasta to pack instructions. Drain and divide between 4 bowls.
- Set aside half the meatballs for the subs. Spoon the remaining meatballs over the pasta, then scatter with parsley. Top with Parmesan, if you like.
- Cook once, eat twice tip: Use leftovers from this recipe for our Spicy meatball subs.
- See more Pork recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
