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Available at selected Tesco stores

Intrepid Meatballs

Serves: 2-3
Total cooking time: 2 hours
Intrepid Meatballs

IngredientsHIDESHOW

  • Meatballs
  • 2 tbsp olive oil
  • 500g pork mince
  • 2 tsp fennel seeds
  • 1 tsp Ras al Hanout
  • Chopped tarragon
  • Tomato Sugo
  • 2 shallots, finely chopped
  • 2 garlic cloves, chopped
  • 2 tins of cherry tomatoes
  • 1 tbsp tomato puree
  • 200g Orecchiette
  • Vinaigrette
  • 1tsp Dijon mustard
  • 1 tsp honey
  • 5 tsp olive oil
  • Salad
  • 100g Baby leaf salad
  • 25g pine nuts

Pork and fennel. A match made in foodie heaven.

  1. In a frying pan heat 1 tbsp of the oil and add the finely chopped shallots & garlic, cook until softened and slightly coloured.
  2. Add the tinned cherry tomatoes and leave to reduce and simmer for 15-20 minutes.
  3. Open your bottle of PepperBox Shiraz to aerate the wine.
  4. Place pork mince into a bowl and add the fennel seeds and Ras al Hanout, season well with salt and pepper and mix.
  5. Shape meatballs similar to the size of a walnut.
  6. Heat the remaining 1 tbsp of olive in a separate pan and fry meatballs until brown. Add to tomato Sugo.  
  7. Bring a pan of water to the boil and cook the orecchiette for 13 minutes
  8. Keep an eye on your tomato Sugo & meatballs whilst the pasta is cooking and prepare your vinaigrette.
  9. Dress your salad with the vinaigrette and pine nuts.
  10. Drain the pasta and add to the sauce.
  11. Place pasta in a bowl and serve meatballs on top of the pasta, sprinkle with the chopped tarragon, serve with a side salad and pour a glass of PepperBox Shiraz to enjoy!