HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBlushing Pork & Fennel Meatballs With Spicy Tomato Sauce
Blushing Pork & Fennel Meatballs with Spicy Tomato Sauce

Blushing Pork & Fennel Meatballs with Spicy Tomato Sauce

Read more

In need of some comfort food before Valentine’s Day? – don’t panic HelloFresh have this one in the bag – or should we say box? These amazing meatballs are sure to make even the coldest of hearts blush – and our spicy sauce will definitely add some passion to your night!


Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyMedium
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

½ tsp

HelloFresh fennel seeds

300 g

pork mince

250 g


(ContainsGlutenMay be present Egg, Soy)


red onion

2 clove



long chilli

2 tin

diced tomatoes

50 g

tomato paste

70 g

baby spinach leaves

Not included in your delivery

100 ml

white wine

1 tsp

sea salt

1 tbs

olive oil



Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2400 kJ
Fat26.7 g
of which saturates7.3 g
Carbohydrate34.1 g
of which sugars7.3 g
Dietary Fibre0 g
Protein45 g
Sodium0 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 200ºC/180ºC fan-forced.


Dice the red onions. Peel and crush the garlic. In a bowl add the fennel seeds, half of the wine, salt, and pork mince and mix together thoroughly. Roll your fennel and pork mince into balls, as big or as small as you like. Heat some oil in a pan over a medium-high heat and add the meatballs, cook for 2 minutes on each side and then place onto a lined baking tray and pop them into the oven for a further 5-7 minutes or until cooked through.


Meanwhile, in a large pot bring some salted water to the boil. Add the spaghetti and a drizzle of olive oil to the boiling water and cook for approximately 10 minutes or until al dente, stirring regularly to ensure it does not stick, the oil will help with this!


While the pasta is boiling we can prepare our sauce. Deseed and chop the chilli. Wash the baby spinach. Heat some oil in a pan over a medium-high heat, add the onion, peeled and crushed garlic, and deseeded and chopped chilli and sauté for 2-3 minutes. Stir in the diced tomatoes, tomato paste, and the remaining wine and cook for 8 minutes, taste and adjust seasoning accordingly. At the last minute add the baby spinach and stir through until wilted, remove the pan from the heat.


Divide the spaghetti between bowls, followed by the spicy tomato sauce, and finally top with the pork and fennel meatballs.