The protein cooking time listed in this recipe has been updated.
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Pork Meatball Fusilli with Rocket Pesto & Sundried Tomato
This Italian-style classic is a bowlful of comfort. You'll pan simmer juicy meatballs, made with tender free-range British pork and Italian herbs, 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!
5 plants
Family classics
Serving size
Ingredients
- 2 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.)
- 40g rocket
- 250g brown rice fusilli pasta (Soya) (Brown rice flour 100%)
- 780g 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.)
- 2 romano pepper
- 200g baby tomatoes
- 5 garlic clove
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 500g free-range pork mince
- 2 tsp Italian herbs (Thyme Rubbed, Marjoram Rubbed, Parsley Rubbed, Oregano Rubbed, Sage Rubbed, Basil Rubbed)
- 40g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
Nutritional Information
Calories: 750
Protein: 37g
Carbs: 66g
Fat: 36g
Pork Meatball Fusilli with Rocket Pesto & Sundried Tomato
This Italian-style classic is a bowlful of comfort. You'll pan simmer juicy meatballs, made with tender free-range British pork and Italian herbs, 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 saucepan, a large frying pan, a large bowl, a small bowl, a measuring jug, a grater & a sieve
Shape the meatballs
- Finely grate the cheese
- Add the pork mince, one-quarter of the cheese and half the sundried tomato paste to the large bowl, along with the Italian herbs. Season with a generous pinch of salt and pepper
- Mix well, and shape into 16 even-sized meatballs
Simmer simmer
- Finely grate the garlic. Halve the tomatoes. Dice the peppers into 1cm chunks
- Reheat the large frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the meatballs and pepper and fry for 5 mins, until the meatballs are golden brown all over
- Add the garlic, tomatoes and remaining sundried tomato paste and cook for 1 min
- Stir in the stock powder, chopped tomatoes and 150ml water. Bring to the boil, then simmer for 15 mins, until the meatballs are cooked through. Season with salt and pepper
Cook the pasta & make the pesto
- Bring the large saucepan filled with salted water to a boil. Once boiling, add the fusilli and boil for 10-11 mins, until cooked, then drain
- Meanwhile, finely chop half the rocket and add to the small bowl, along with the pesto, 1 tbsp olive oil and half the remaining cheese. Mix well to combine
- When ready, stir the cooked pasta and remaining cheese into the sauce and toss to combine. Season to taste. Add a splash of water if it's a little dry
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
- Serve the meatball pasta into bowls. Top with the remaining rocket and spoon over the rocket pesto
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