Pork Meatball Fusilli with Rocket Pesto & Sundried Tomato

Serving size

1 person 2 people 4 people

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).)

Allergens

Contains: Eggs, Milk

May Contain: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	138Kcal	750Kcal
	577kJ	3138kJ
Fat	6.7g	36g
of which saturates	1.9g	10g
Carbohydrates	12g	66g
of which sugars	2.6g	14g
Protein	6.8g	37g
Salt	0.43g	2.3g
Fibre	1.6g	8.6g

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5 plants Family classics

Pork Meatball Fusilli with Rocket Pesto & Sundried Tomato

Prep time: 20 mins

Total time: 30 mins

Cuisine: Italian

Food group: Pork

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!

Cooking Instructions

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.

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