Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Meatballs in Spicy Tomato-Basil Sauce
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
01In a large bowl, mix together the breadcrumbs, ½ cup tomato juices, the oregano, fennel seeds and garlic. Add the beef, 1½ teaspoons salt and 1 teaspoon black pepper. Mix with your hands until no streaks of breadcrumbs remain. Divide into 10 portions and form each into a compact ball about 2 inches in diameter, placing the meatballs on a large plate. Refrigerate for 15 minutes.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT