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1 hour 10 minutes 20 minutes active, plus chilling and standing time
Ground fennel seeds lend these meatballs a subtle licorice-like sweetness, making them reminiscent of Italian sausage. Use a spice grinder or mortar and pestle to grind the whole seeds to a powder, or if you're able to find preground fennel seed at the store, use an equal amount. You can, of course, serve the meatballs and sauce over pasta, or you can tuck the meatballs into toasted sub rolls lined with slices of provolone cheese, spoon some sauce over the top and finish with a sprinkle of grated Parmesan or pecorino.
cup fine dry breadcrumbs
28-ounce cans whole peeled tomatoes, drained, juices reserved
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