Fennel and herb meatball rigatoni
Published: July 4, 2017 at 10:03 AM
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Serves 4
Easy
Total time: 1 hr
0 reviews
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This fennel and herb meatball rigatoni is packed with Italian flavours, and a super simple way to feed the family
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Try this recipe for fennel and herb meatball rigatoni, then check out our meatball pasta bake, fennel pasta and bolognese pasta bake.
Ingredients
Nutrition
-
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
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1 tsp red wine vinegar
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butter
-
400g rigatoni
cooked to serve
Nutrition: per serving
- kcal725
- fat23.6g
- saturates8.4g
- carbs82.9g
- sugars11.4g
- fibre8.3g
- protein41.3g
- salt0.5g
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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.
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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.
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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.
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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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