Meatballs with Fennel
This recipe comes from one of my favorite cookbooks “Genius Recipes”. These meat balls are so tender and never dry (notice how I tried not to say moist). I change them up a bit by skipping the veal (because in my opinion, ew and sad) but no judgement if that’s what you like. I use half ground pork and half ground beef, and I add in some fennel seeds because I love the taste of fennel and in these times when super market trips are few and far between, I’m left searching for some fresh herby punch.
These meatballs are unique because you add water to the mixture which instantly hydrates your breadcrumbs giving you a nice tender meatball.
Resource: Rao’s Meatballs
Adapted by: Tierney Larson
Servings: 28 Meatballs
Ingredients:
1 lb ground beef
1 lb ground pork
2 large eggs
1 cup of grated pecorino romano cheese
1 tbl fennel seeds, lightly crushed
1 small garlic clove, peeled and minced
Kosher Salt
Freshly Ground Black Pepper
2 cups of fresh breadcrumbs *(If you use dry, use 1/2 the amount and don’t add as much water) I highly recommend fresh!
2 cups of lukewarm water
1 cup of olive oil
Ok so…
In a medium bowl, combine the beef and pork. Next add the eggs, cheese, fennel seeds, garlic a generous pinch of kosher salt and a good grind of black pepper and mix to combine. Add the breadcrumbs and combine, then add the water slowly, 1 cup at a time, until combined. The mixture will be pretty wet but trust me it’ll be great. Shape the meat mixture into 2 1/2- 3 inch balls.
Heat the oil in a large sauté pan (or cast iron skillet) until it is shimmering. Add the meatballs in batches being careful not to over crowd the pan, (pretend they’re social distancing) and sear them a few minutes on each side to get a nice golden brown crust. Finish cooking them in a yummy tomato sauce such as this one.
