The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Pork Meatball Fusilli with Sundried Tomato Sauce & Rocket Pesto
This Italian-style classic is a bowlful of comfort. You'll pan simmer juicy meatballs, made with tender free-range British pork and fragrant fennel seeds, in a rich tomato ragu. Then toss through brown rice fusilli to soak up all the flavour. Top with a creamy pesto rocket for a pop of green. Buon appetito!
High protein
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 1 pepper
- 1 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 1 tsp fennel seeds
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 20g rocket
- 120g brown rice fusilli pasta (Soya) (Brown rice flour 100%)
- 390g chopped tomatoes (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 110g baby tomatoes
- 3 garlic clove
- 300g free-range pork mince
- 20g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
Nutritional Information
Calories: 798
Protein: 44g
Carbs: 67g
Fat: 38g
Ingredients
- 1 pepper (use half)
- 1 tbsp green pesto (use half) (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 1 tsp fennel seeds (use half)
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 120g brown rice fusilli pasta (use half) (Soya) (Brown rice flour 100%)
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 20g italian hard cheese (use half) (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 20g rocket (use half)
- 3 garlic clove
- 150g free-range pork mince (use half)
- 390g chopped tomatoes (use half) (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 110g baby tomatoes (use half)
Nutritional Information
Calories: 630
Protein: 29g
Carbs: 68g
Fat: 26g
Pork Meatball Fusilli with Sundried Tomato Sauce & Rocket Pesto
This Italian-style classic is a bowlful of comfort. You'll pan simmer juicy meatballs, made with tender free-range British pork and fragrant fennel seeds, in a rich tomato ragu. Then toss through brown rice fusilli to soak up all the flavour. Top with a creamy pesto rocket for a pop of green. Buon appetito!
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Cooking Instructions
Before you start
- Pull out a large frying pan, a medium saucepan, a medium bowl, a small bowl, a measuring jug, a grater & a sieve
Shape the meatballs
- Finely grate the cheese
- Add the pork mince, fennel seeds, half the cheese and half the sundried tomato paste to the medium bowl. Season with a generous pinch of salt and pepper
- Mix well and shape into 10 even-sized meatballs (5 for 1 person)
Simmer simmer
- Finely chop or crush the garlic. Halve the tomatoes. Dice the pepper into 1cm chunks
- Reheat the large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the meatballs and pepper and cook for 5 mins, until the meatballs are golden brown all over
- Add the garlic, fresh tomatoes and remaining sundried tomato paste and cook for 1 min
- Stir in the stock powder, chopped tomatoes and 100ml water (50ml for 1 person). Bring to the boil, then simmer for 15 mins, until the meatballs are cooked through and the sauce has thickened. Season with salt and pepper
Cook the pasta & make the pesto
- Bring the medium saucepan filled with salted water to a boil. Once boiling, add the fusilli and boil for 10-11 mins, until cooked, then drain
- When ready, stir the pasta into the sauce and season to taste salt and pepper. Add a splash of water if needed
- Meanwhile, roughly chop half the rocket and add to the small bowl, along with the pesto, 1/2 tsp olive oil and the remaining cheese. Mix well to combine
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Share the meatball pasta between bowls. Scatter over the remaining rocket and top with the rocket pesto to finish
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