Servings: 6 to 8
Plenty of oregano and a touch of fennel makes these tender meatballs super flavorful. This recipe uses a higher proportion of pork than beef or veal in the meatballs because it gives the best texture, but meatloaf mix—equal parts beef, veal, and pork—is an easy-to-find substitute.
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Recipes are for me an 'inspiration ' and this one is an excellent start, but requires doctoring. Unlike the author, I did not use more pork in the trilogy – I prefer the flavor of veal so I used 8 ounces of Kobe-style ground beef, 8 ounces of veal and about 5 ounces of pork. To the sauce I added considerably more salt (1T?), sautéed chopped brown mushrooms and about a third a bottle of Chianti. Before adding the Chianti, I let the sauce simmer for approximately 45 minutes and then coarsely emulsified it (w/o the bay leaf) – I didn't like the tomato and onion chunks visually. Every change I made added no more than five minutes to this recipe and made all the difference in the world.
excellent - delicious! instead of adding the spaghetti to the sauce, I kept it separate and used another tablespoon of paste to help thicken the remaining sauce. I also added a cup of shredded parmesan to the meatball mix.
Delicious! This always gets rave reviews from friends and family, and the touch of fennel is really great! Wouldn't change a thing...
I only used the meatball recipe portion and my BF and I loved them - a nice change from my standard family meatball recipe. I always bake my meatballs anyway, but these were moist and tender. I think the added pork made the difference. We were eating them right out of the oven, sans sauce. Delish!
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