Sausage-style pork & fennel meatballs
About £1.06 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Pork mince500g
- Fennel1
- Garlic2 cloves
- Passata500g
- Pasta350g
- Parmesan30g
- Chilli powder5g
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Very finely chop half the fennel (1). Mix into the pork (500g) with garlic (2 cloves), chilli, salt and pepper. Roll into walnut-sized balls.
Kitchen note Garlic burns in seconds and goes bitter, so add it after the onions have softened and keep it moving for about a minute.
- Brown the meatballs in a hot pan (6 min).
- Add the passata (500g) and the rest of the fennel, sliced. Simmer until cooked through (15 min).
Kitchen note A low simmer means a lazy bubble now and then, not a boil. Stews and sauces are always better the next day, if you can wait.
- Toss with pasta (350g) and finish with parmesan (30g).
Kitchen note Salt the pasta water until it tastes like the sea. Before you drain it, scoop out a mugful of the cooking water. A splash of it loosens any sauce and makes it cling.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.