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Martyn’s meatballs with fennel tomato sauce and bucatini recipe

Martyn’s meatballs with fennel tomato sauce and bucatini recipe

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Created by The Kitchen

Martyn Odell, known as the Lagom Chef, brought this hearty meatball and bucatini dish when he visited Seema and Greg on In The Kitchen, sharing his passion for simple, comforting and super-delicious flavours. Perfectly seasoned meatballs are simmered in a rich, slow-cooked tomato sauce and served with al dente Tesco Finest bucatini, showcasing Martyn’s signature knack for turning humble ingredients into meals that are full of warmth and flavour. See method

  • Serves 4
  • Takes 55 mins
  • 680 calories / serving

Ingredients

For the tomato sauce

  • 1 tsp olive oil
  • 1 onion, finely diced
  • 4 garlic cloves, thinly sliced
  • 2 tsp fennel seeds
  • 2 x 400g tins chopped tomatoes​
  • 1 tsp apple cider vinegar
  • pinch of soft brown sugar

For the meatballs

  • 75g fresh breadcrumbs
  • 150ml milk
  • 1 tbsp vegetable oil
  • 1 onion, finely diced
  • 2 garlic cloves, crushed
  • 2 tsp fennel seeds
  • ½ 500g pack 10% fat pork mince
  • ½ 500g pack Tesco Finest 5% Aberdeen Angus steak mince
  • 1 egg, beaten

To serve

  • 300g Tesco Finest spaghetti bucatini or pasta of your choice
  • Parmesan, finely grated
2 of your 5-a-day; high in protein; low fat; low saturated fat; low sugars

Each serving contains

  • Energy

    2860kj
    680kcal     34%

  • Fat

    16g 23%

  • Saturates

    5g 23%

  • Sugars

    17g 19%

  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 83.7g Protein 45.1g Fibre 9.4g

Method

  1. For the tomato sauce, heat the olive oil in a pan. Add the onion and fry for 1-2 mins until soft. Add the garlic and fennel seeds, frying for another 1-2 mins. Pour in the chopped tomatoes, bring to a simmer, then cook gently for 30 mins. Taste and season, then add the apple cider vinegar and a pinch of brown sugar.
  2. For the meatballs, soak the breadcrumbs in the milk in a large bowl and set aside. Heat ½ tbsp vegetable oil in a pan over a medium heat, add the diced onion and cook for 5 mins until soft. Add the garlic and fennel seeds, cooking for 2-3 mins more. Remove from the heat and allow to cool slightly. 
  3. Add the cooled onion mixture to the soaked breadcrumbs. Add the pork and beef mince plus the beaten egg, mixing thoroughly until well combined. Test the seasoning by frying a small piece and adjust with salt and black pepper, if you like. Shape the mixture into 12 meatballs. 
  4. Preheat the oven to gas 6, 200°C, fan 180°C. In an ovenproof pan, fry the meatballs in the remaining ½ tbsp oil until browned all over. Pour the tomato sauce over the meatballs, then bake in the oven for 10-15 mins until cooked through. 
  5. Meanwhile, bring a large saucepan of water to the boil and cook the pasta according to the pack instructions until al dente; about 10 mins. Drain the pasta. 
  6. Remove the meatballs from the sauce and stir the sauce through the pasta. When serving, pop the meatballs on top of the saucy pasta and finish with the grated Parmesan.

Tip: Seema's toscakaka cake is the perfect pud to follow Martyn's meatballs

See more recipes from The Kitchen

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

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