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!
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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