Evergreen Recipes, Main Dishes, recipes, with Meat & Chicken

Meatballs & Pasta with fennel

Today I want to share another delicious, but also a really healthy soul food recipe with you. I have to admit, these are my absolute favorite recipes. Because they are, in my opinion, the true proof that a healthy diet can be as delicious as any other diet. You don’t even have to give up much-loved classic meals.

One dish I’ve wanted to share a healthy alternative with you for a long thime now is spaghetti with meatballs. I first ate this one in Los Angeles, but in the past few years I’ve seen it more and more often on the menus around my hometown munich as well. Thanks god I have to say, because it’s so delicious!

Meatballs with Fennel

One thing I always do to make dishes more healthy is to incorporate some extra veggies. And if any of you have ever combined fennel with beef, you probably can imagine how yummy the fennel meatballs will taste. For the preparation, I recommend that you chop the fennel really small. So it’s best to just use a food processor or blender if you have one at home.

I hope you like the recipe and give it a try. For us, it really is the epitome of healthy soul food!As always, I look forward to your comment. And for those of you who are more into the classic Bolognese, you already find a really healthy and delicious recipe on my blog for that too.

Meatball Pasta

Meatballs & Pasta

healthy and easy pasta recipe with fennel meatballs
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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 4 servings


for the meatballs

  • 14 ounces 95% lean ground beef
  • 1/2 fennel bulb
  • 1 clove of garlic
  • 2 eggs
  • 1/3 cup oat flour (oats ground to flour in a blender) alternatively whole grain flour
  • 2 tsp chopped parsley fresh, dried or frozen
  • salz, paprika powder

for the pasta

  • 320 g whole grain spaghetti or maccheroni
  • 500 g cherry tomatoes
  • 2 cloves of garlic
  • 500 g strained tomatoes
  • 2 tbsp tomato paste
  • 2/3 cup pasta water
  • salt, oregano, pepper


  • First wash and roughly chop the fennel and peel the garlic. Put the fennel and garlic in a food processor and chop them very finely. Then mix the ground beef with the veggies, eggs, oat flour, and parsley. Season generously with salt and a bit of paprika powder.
  • Use a small ice cream scoop or a spoon to form about 36 to 40 small balls and place them on a baking tray lined with baking paper. Then place the balls in a preheated oven at 200 degrees Celsius or 400 degrees fahrenheit for about 20 minutes.
  • For the sauce, wash and halve the tomatoes. Peel the garlic and chop it finely. Heat a large pan, spray with a little non stick cooking spray or olive oil, add the tomatoes and sauté them over medium-high heat for about 5 minutes. Meanwhile, bring the water for the pasta to a boil and cook the pasta according to package instructions.
  • After about 5 minutes, add the garlic to the tomatoes, sauté briefly, then reduce the heat to a low setting and add the strained tomatoes. Season to taste with salt and a little oregano.
  • Drain the pasta and keep about 150 ml of pasta water. Add the tomato paste with the pasta water to the sauce and stir well. Then add the pasta to the sauce, mix well, season with a little salt and pepper and put it on the plates. Finally, garnish with the Meatballs and serve with Parmesan cheese, if you like.


nutritional values per serving:
  • calories: 542 kcal
  • fat: 11 g
  • carbohydrates: 68 g
  • protein: 39 g
Tried this recipe?Let us know how it was!

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