Italian Pork Meatballs

Name: Italian Pork Meatballs with Fennel and Puntaletta Pasta
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: ½ Dried Italian Herbs; 225 Pork Sausage Meat; 1 Chicken Stock Powder; 1 Fennel; 200 Puntalette Pasta; 1 Tomato Passata; 2 Garlic Clove**; 40 Wild Rocket; 40 Grated Hard Italian Style Cheese; 300 Water

with Fennel and Puntaletta Pasta

Recipe Development TeamPublished on December 21, 2018

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We love good Meatballs with Fennel and Pasta and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:

Sulphites

•Cereals containing gluten

•Milk

•Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

Dried Italian Herbs

225

Pork Sausage Meat

(Contains: Sulphites, Cereals containing gluten May contain traces of: Celery, Soya, Nuts, Fish, Milk, Egg, Mustard)

Chicken Stock Powder

Fennel

200

Puntalette Pasta

Tomato Passata

Garlic Clove**

Wild Rocket

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

300

Water

Nutritional information

Energy (kcal)824 kcal

Energy (kJ)3448 kJ

Fat32 g

of which saturates13 g

Carbohydrate88 g

of which sugars11 g

Protein46 g

Salt4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

•Chopping Board

•Grill Pan

Cooking Instructions and Tips

Peel and grate the garlic (or use a garlic press). Put the sausage meat into a large mixing bowl and add half the garlic and half the Italian style herbs. Use your hands to mix the seasonin into the sausage meat and then shape into small meatballs. Make six meatballs per person. Pop onto a plate and keep to one side. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.

Cut the fennel in half lengthways, remove the triangle root in the middle (see pic), then slice thinly widthways.

Heat a splash of oil in a large frying pan over medium-high heat. When hot, add the meatballs and cook until browned all over, 5-6 mins. Turn every minute or so. When the meatballs are browned, add the fennel to the pan. Stir the fennel, nudging it between the meatballs and cook until it is softened and slightly browned, another 3 mins.

Next, stir in the remaining garlic, cook for 1 minute, then add the tomato passata and remaining Italian style herbs to the pan. Bring to the boil, reduce the heat to a simmer, then stir in the puntalette pasta, water (see ingredients for amount) and stock powder. Stir well to submerge the pasta under the liquid. Bring back to the boil, then reduce the heat to a low simmer again.

Stir the pasta every minute or so to make sure it isn't catching on the bottom of your pan. The meatballs and pasta will be cooked in 10-12 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

When everything is cooked, and the dish is the same consistency as a risotto, stir in half the cheese. Taste and season with salt and pepper as necessary. Share between your bowls and finish with the rocket on top, a sprinkle of remaining cheese and a drizzle of olive oil. Enjoy!