Pork & Fennel Meatballs Al Forno

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Combine the pork mince, panko breadcrumbs, fennel seeds, chilli flakes (can't handle the heat? Go easy!) and a generous pinch of salt in a large bowl and give everything a good mix up

Divide the pork mixture into 8 [16] and shape into meatballs

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat 

Once hot, add the meatballs and cook for 3-4 min or until they're browned all over

Once browned, set the meatballs aside but keep the pan and the oil for later

Meanwhile, peel and finely dice the red onion[s]

Peel and slice (don't chop!) the garlic 

Add the conchiglie to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 8-12 min or until cooked with a slight bite

Once cooked, drain and reserve a cup of the starchy cooking water

Meanwhile, return the pan (with the pork oil) to a medium heat

Once hot, add the diced onion with a pinch of salt and cook for 4 min or until starting to soften

Add the sliced garlic and cook for 1 min

Meanwhile, chop the basil stalks (set the leaves aside for later)

Add the chopped tomatoes, tomato paste, chopped basil stalks, a generous pinch of both salt and pepper, 1 tsp [2 tsp] sugar and cook for 3-4 min or until you've got a thick pasta sauce 

Meanwhile, grate the cheddar cheese

Add the drained conchiglie and add a splash of the starchy pasta water to the tomato sauce and stir through

Add the pasta and sauce to 2 [4] individual oven-proof dishes (or one big one!) and top with the meatballs and grated cheese

Put the dish[es] in the oven for 10-15 min or until the cheese has melted and the meatballs are cooked through

Meanwhile, combine the dijon mustard and balsamic vinegar with 2 tbsp [4 tbsp] olive oil and a pinch of salt - this is your dressing