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Italian Recipes

Pork and Fennel Meatballs

Pork and Fennel Meatballs

Pork and Fennel Meatballs

with Linguine and Parmesan

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Nick ‘the Knife’ our butcher has been getting quite the reputation for his sausages up in Lancashire. When Patrick, Ed and Luke made a visit to the Roaming Roosters farm recently, you’d think there was about to be a sausage shortage, as people were queuing right out the door! Fortunately, we’ve got a few connections, so we managed to snag some Tuscan sausages for tonight’s dinner!

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.

Total25 minutes

Active

DifficultyMedium

Ingredients

serving amount

1

Chopped Tomatoes

250

Tuscan Pork Sausage

10

Flat Leaf Parsley

½

Onion

200

Linguine

1

Garlic Clove**

20

Parmesan Cheese

½

Fennel Seeds

Nutritional information

Energy (kcal)775 kcal

Energy (kJ)3243 kJ

Fat30 g

of which saturates12 g

Carbohydrate84 g

of which sugars12 g

Protein39 g

Salt4 g

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

Utensils

•Chopping Board

•Grater

•Medium Saucepan

•Knife

•Plate

•Grill Pan

•Bowl

Instructions

Do the Prep

1

Put a large saucepan of water with a pinch of salt on to boil for the pasta. Peel and grate the garlic (or use a garlic press). Halve, peel and thinly slice the onion into half moons. Roughly chop the parsley (stalks and all). Roll the sausage meat into three meatballs per person.

Fry the Meatballs

2

Heat a splash of oil in a frying pan on medium-high heat. Add in the meatballs. Fry, turning occasionally until browned all over, 5-6 mins. Remove to a plate and set aside - keep the pan!

Start the Sauce

3

Put a large saucepan on medium heat with a splash of oil. Add the onion and cook until soft, 5 mins. Add the garlic and the fennel seeds and cook for a further minute.

Simmer the Sauce

4

Add the diced tomatoes to the pan, refill the tin(s) a quarter with water, give it a good swirl around to get all the tomato out and add this to the pan, along with a pinch of salt, pepper and a sprinkle of sugar (if you have some). Gently return the meatballs to the pan and simmer over medium-low heat until the sauce is thick and tomatoey, 6-8 mins.

Cook the Pasta

5

Meanwhile, add the linguine to the boiling pan of water and cook for 6 mins or until ‘al dente’, then drain in a colander. TIP: ‘Al dente’ simply means the pasta is cooked through, but has a tiny bit of firmness left in the middle.

Finish and Serve

6

Serve the meatballs and the rich tomato sauce piled on top of the linguine. Add a sprinkling of parsley and grate over the parmesan cheese. Tuck in!

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