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Photo of Veal meatballs in spicy tomato fennel sauce by WW

Veal meatballs in spicy tomato fennel sauce

2 - 7
PersonalPoints™ per serving
Total Time
8 hr 30 min
30 min
8 hr
Adding fennel to this sauce gives a sweet anise taste that cuts through the spice flavours of chilli and garlic. Loaded with veggies and wholemeal pasta it’s prefect for a hearty winter dish.


Tomato passata

700 g

Tomato paste

2 tbs

Fennel bulb(s)

1 small, thinly sliced


2 medium, finely chopped

Dried chilli flakes

½ tsp


2 clove(s), thinly sliced

Cherry tomatoes

250 g

Fresh basil

cup(s), finely shredded, plus extra to serve

Veal mince

500 g

Egg white

1 medium

Wholemeal bread

50 g, made into breadcrumbs (⅔ cup)

Dry wholemeal pasta

400 g


  1. Combine passata, tomato paste, fennel, zucchini, chilli flakes, garlic, tomatoes, 1 1/2 cups (375ml) water and half the shredded basil in a 4.5 litre (18-cup) slow cooker.
  2. Combine veal, egg white, breadcrumbs and remaining shredded basil in a medium bowl. Roll level tablespoons of mince mixture into balls (you should get 24 meatballs). Transfer to slow cooker. Cook, covered, on low for 8 hours (or high for 4 hours).
  3. Towards end of cooking, cook pasta in a large saucepan of boiling salted water following packet instructions or until just tender. Drain. Serve pasta topped with meatballs, sauce and extra basil.


SERVING SUGGESTION: Mixed salad leaves, drizzled with lemon juice. TIPS: Suitable to freeze (without spaghetti or extra basil) for up to 3 months. ON THE STOVETOP - If you don’t have a slow cooker, cook meatball mixture in a large covered saucepan over low heat for 1 hour or until sauce thickens.