Ingredients
Method
1.Preheat oven to moderate, 180°C. Lightly grease a 3-litre baking dish.
2.In a bowl, combine pork, fennel seeds, chilli and lemon. Season. Using 2 teaspoons of mixture, roll into balls.
3.In a large saucepan, heat oil on medium. Cook meatballs for 6-8 minutes, turning frequently, until browned all over. Set aside.
4.Using the same saucepan, sauté capsicum and onion for 3-4 minutes until capsicum is just tender.
5.Return meatballs to pan with tomato, olive, vinegar and sugar. Bring to a simmer. Cook, stirring, for 1-2 minutes to reduce slightly. Season.
6.Add pasta, half each of the parsley and ricotta, mixing well. Spoon into baking dish. Dot with remaining ricotta and sprinkle with cheese. Bake for 25-30 minutes.
7.Sprinkle with remaining parsley and serve with rocket.
Note
- For convenience, you can replace homemade meatballs with ready-made ones from the supermarket.