Olive Magazine
Fennel and herb meatball rigatoni

Fennel and herb meatball rigatoni

Published: July 4, 2017 at 10:03 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

This fennel and herb meatball rigatoni is packed with Italian flavours, and a super simple way to feed the family

Nutrition:
NutrientUnit
kcal725
fat23.6g
saturates8.4g
carbs82.9g
sugars11.4g
fibre8.3g
protein41.3g
salt0.5g
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Ingredients

  • 50g soft breadcrumbs
  • 2 tbsp milk
  • 250g beef mince
  • 250g pork mince
  • 1 onion, grated
  • 1 egg, beaten
  • 1 tsp fennel seeds, crushed
  • a handful basil, chopped
  • a handful flat-leaf parsley, chopped
  • olive oil
  • 2 cloves garlic, crushed
  • 400g tin chopped tomatoes
  • 250ml passata
  • 1 tsp golden caster sugar
  • 1 tsp red wine vinegar
  • butter
  • 400g rigatoni, cooked to serve

Method

  • STEP 1

    Put the breadcrumbs in a bowl. Pour over the milk and mix.

  • STEP 2

    Add both minces, onion, egg, fennel seeds, most of the basil and all of the parsley. Season really well and mix.

  • STEP 3

    Divide into around 30 portions of 1 tbsp each and roll each into a small meatball.

  • STEP 4

    Heat 1 tbsp olive oil in a large, non-stick frying pan and fry the meatballs in batches until they are browned all over, then scoop out onto a plate.

  • STEP 5

    Fry the garlic in a drizzle of oil in the same pan, add the chopped tomatoes, passata, sugar and vinegar, and simmer for 20 minutes until the sauce is thickened.

  • STEP 6

    Season well. Add the meatballs back into the sauce and cook for 10-15 minutes until the meatballs are cooked through.

  • STEP 7

    Stir in a knob of butter and the rest of the basil. Serve with rigatoni.

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