Fennel and herb meatball rigatoni

Fennel and herb meatball rigatoni

  • serves 4
  • Easy

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



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


  • 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.



Nutritional Information

  • Kcals 725
  • Fat 23.6g
  • Saturates 8.4g
  • Carbs 82.9g
  • Sugars 11.4g
  • Fibre 8.3g
  • Protein 41.3g
  • Salt 0.5g