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  • Serves 6
  • 20 mins prep
  • 25 mins cook

Pork, fennel and apple meatballs tagliatelle

Pork, Fennel and Apple Meatballs Tagliatelle

Pork, fennel and apple meatballs tagliatelle, mince recipe, brought to you by Real Living


Pork, fennel and apple meatballs tagliatelle

  • 500 g pork mince
  • 3/4 tsp ground fennel seeds
  • 2 royal gala apples, peeled, grated
  • 1 egg
  • 3 tbsp breadcrumbs
  • sea salt, freshly cracked black pepper, to taste
  • 1 1/2 tbsp olive oil
  • 1 brown onion, chopped
  • 3 cloves garlic, minced
  • 12 sage leaves, chopped
  • 1/3 cup dry white wine
  • 2 1/2 cups tomato passata
  • 2 tsp sugar
  • 500 g tagliatelle pasta
  • 1 handful basil leaves, finely grated parmesan, to serve


Pork, fennel and apple meatballs tagliatelle

  1. Place mince, fennel seeds, apple, egg, breadcrumbs, salt and pepper in mixing bowl; use wet hands to combine well. Roll mixture into 30 balls; place on baking tray.
  2. Heat 1 tablespoon oil in a wide, shallow saucepan over medium-high heat.
  3. Cook meatballs, turning carefully so as not to break up soft mixture, 5 minutes, or until golden on all sides. Remove from pan.
  4. Add remaining oil and onion to pan; cook 3 minutes. Add garlic, sage and a pinch of salt; cook 1 minute.
  5. Add wine, using wooden spoon to stir and scrape brown bits from base of pan. Cook until reduced by half. Add passata and sugar to pan; season and bring to a simmer.
  6. Reduce to a gentle simmer; return meatballs to pan. Cover; cook, stirring occasionally, 8-10 minutes.
  7. Meanwhile, cook pasta in a large saucepan of boiling salted water according to packet instructions; drain well.
  8. Place pasta in serving bowls. Top with meatballs and sauce; garnish with basil and parmesan.


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