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Pork & Fennel Meatballs Al Forno

Pork & Fennel Meatballs Al Forno

Rating
4.5rating out of 5

(307 reviews from our customers)

Prep Time

35 min

Cuisine

Italian

The combination of pork and fennel seed is famed in Italian cuisine - for good reason. Fennel seeds have a sweet and anise-like taste, which seasons the pork beautifully, making for a more complex flavour. Al Forno translates to 'oven-baked', which is what this melty pasta dish is.

Prep Time

35 min

Cuisine

Italian

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Ingredients
For 2 people (double for 4)
can of chopped tomatoes 1
1 tin of chopped tomatoes
Red-onion
1 red onion
Conchiglie
200g conchiglie †
garlic-clove
2 garlic cloves
fennel-seeds
1 tsp fennel seeds
basil 3.18
10g fresh basil
Dijon-mustard
1 tsp French Dijon mustard †
tomato paste 3.18
1 tbsp rich tomato paste †
Cheddar-cheese
40g Irish mature cheddar †
Panko breadcrumbs edit
30g panko breadcrumbs †
mixed-leaf-salad
50g baby leaf mixed salad
chilli flakes 3.18
1 tsp fiery chilli flakes
British pork mince 2
250g British pork mince
Balsamic-vinegar
1 tbsp Italian balsamic vinegar †
You Will Need
Oven-proof dish, olive oil, pepper, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 can of chopped tomatoes (400g)
  • 1 red onion
  • 200g conchiglie<span class="strong">†</span>
  • 1 garlic clove
  • 1 tsp fennel seeds
  • 10g basil
  • 1 tsp Dijon mustard<span class="strong">†</span>
  • 1 tbsp tomato paste<span class="strong">†</span>
  • 40g cheddar cheese<span class="strong">†</span>
  • 30g panko breadcrumbs<span class="strong">†</span>
  • 50g baby leaf salad
  • 1 tsp dried chilli flakes
  • 250g British pork mince
  • 1 balsamic vinegar sachet (15ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 681 kJ
162 kcal
3773 kJ
900 kcal
Fat
of which saturates
6.1 g
2.5 g
33.7 g
14 g
Carbohydrate
of which sugars
18.4 g
2.3 g
101.7 g
12.7 g
Fibre 1.7 g 9.3 g
Protein 8.4 g 46.5 g
Salt 0.25 g 1.37 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 can of chopped tomatoes (400g)
chopped tomatoes 99.8%, salt
1 red onion
red onion
200g conchiglie
semolina of durum wheat (gluten), water
1 garlic clove
garlic
1 tsp fennel seeds
fennel seeds(100%)
10g basil
basil (100%)
1 tsp Dijon mustard
water, mustard seeds, spirit vinegar, salt, potassium metabisulphite (sulphites), citric acid
1 tbsp tomato paste
tomatoes (sulphites)
40g cheddar cheese
pasteurised cows milk, cream, salt, vegetarian rennet, lactic acid culture
30g panko breadcrumbs
wheat flour (gluten), sugar, salt, yeast
50g baby leaf salad
mixed salad
1 tsp dried chilli flakes
dried chilli flakes
250g British pork mince
pork (100%)
1 balsamic vinegar sachet (15ml)
wine vinegar, concentrated grape must, potassium metabisulphite (sulphites)
Allergens
  • Allergens highlighted by † (gluten, mustard, sulphites, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Pork & Fennel Meatballs Al Forno

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Combine the pork mince, panko breadcrumbs, fennel seeds, chilli flakes (can't handle the heat? Go easy!) and a generous pinch of salt in a large bowl and give everything a good mix up

Divide the pork mixture into 8 [16] and shape into meatballs

2 Pork & Fennel Meatballs Al Forno

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat 

Once hot, add the meatballs and cook for 3-4 min or until they're browned all over

Once browned, set the meatballs aside but keep the pan and the oil for later

 

3 Pork & Fennel Meatballs Al Forno

Meanwhile, peel and finely dice the red onion[s]

Peel and slice (don't chop!) the garlic 

4 Pork & Fennel Meatballs Al Forno

Add the conchiglie to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 8-12 min or until cooked with a slight bite

Once cooked, drain and reserve a cup of the starchy cooking water

5 Pork & Fennel Meatballs Al Forno

Meanwhile, return the pan (with the pork oil) to a medium heat

Once hot, add the diced onion with a pinch of salt and cook for 4 min or until starting to soften

Add the sliced garlic and cook for 1 min

Meanwhile, chop the basil stalks (set the leaves aside for later)

6 Pork & Fennel Meatballs Al Forno

Add the chopped tomatoes, tomato pastechopped basil stalks, a generous pinch of both salt and pepper, 1 tsp [2 tsp] sugar and cook for 3-4 min or until you've got a thick pasta sauce 

Meanwhile, grate the cheddar cheese

Add the drained conchiglie and add a splash of the starchy pasta water to the tomato sauce and stir through

7 Pork & Fennel Meatballs Al Forno

Add the pasta and sauce to 2 [4] individual oven-proof dishes (or one big one!) and top with the meatballs and grated cheese

Put the dish[es] in the oven for 10-15 min or until the cheese has melted and the meatballs are cooked through

Meanwhile, combine the dijon mustard and balsamic vinegar with 2 tbsp [4 tbsp] olive oil and a pinch of salt - this is your dressing

8

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Once done, serve the pork and fennel meatball pasta garnished with the  reserved basil leaves

Season with a generous grind of black pepper

Wash, then dress the baby leaf mixed salad and serve it to the side

Enjoy!

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