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10 marvellous meatball recipes

There are so many recipes using versatile meatballs; try lamb meatballs simmered in a curry, add chicken meatballs to a pasta bake or pair classic beef meatballs with cheesy polenta. You could even try some hearty 'vegballs' for a change.

Pork and fennel meatballs with tagliatelle
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Pork and fennel meatballs with tagliatelle

A true Italian classic, it really is hard to beat juicy pork meatballs, tender tagliatelle and a generous helping of Parmesan. If you've enough for leftovers, make sure to check out our spicy meatball subs

  1. Combine the mince, onion, carrot, celery, fennel seeds, chillies, breadcrumbs and egg in a mixing bowl; season well.
  2. Roll heaped teaspoons of the mixture into 40 balls. Transfer to a baking sheet and chill for 10 mins.
  3. Heat the oil in a large, lidded pan over a medium heat. Fry the meatballs in batches for 8-10 mins until golden. Reduce the heat to low and stir in the passata, then cover and simmer for 15 mins.
  4. Meanwhile, cook the pasta to pack instructions. Drain and divide between 4 bowls.
  5. Set aside half the meatballs for the subs. Spoon the remaining meatballs over the pasta, then scatter with parsley. Top with Parmesan, if you like.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Pork recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

View full recipe details
  • Ingredients
  • 500g pork mince
  • 1 onion, grated
  • 1 carrot, grated
  • 1 celery stick, grated
  • 1 tsp fennel seeds, crushed
  • 1 tsp crushed chillies
  • 30g dried breadcrumbs
  • 1 egg
  • 1 tbsp olive oil
  • 2 x 500g cartons passata
  • 400g dried tagliatelle
  • 15g fresh flat-leaf parsley, chopped
  • 30g grated Parmesan, to serve (optional)