Meatballs with fennel and small pasta in a tomato sauce

This is a quick way to simultaneously make tomato sauce and cook pasta – very similar to the use of kritharaki with slow-cooked lamb described in this post.  

If you can get burrata, it is much creamier, and thus melts into the sauce much more effectively than mozzarella, but both work well.

You can easily convert this to a vegetarian dish by using vegetarian meatballs and a vegetable stock cube.

meatballs with fennel and tomato sauce
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