Giant Meatballs in Tomato Fennel Sauce

Giant Meatballs in Tomato Fennel Sauce Image by: Giant Meatballs in Tomato Fennel Sauce Author: Canadian Living

Sure to be a big hit with kids, these great big meatballs have fabulous flavour and taste even better the next day. You might want to make a double batch and freeze half for later.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: February 2010

Ingredients

  • 2 cups cubed crustless Italian bread
  • 1 cup milk
  • 1 egg
  • 1 egg yolk
  • 1 lb ground veal
  • 1 lb ground beef
  • 1 lb ground pork
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1/2 cup minced shallots
  • 1/2 cup minced onion
  • 1/4 cup chopped fresh parsley
  • 1/4 cup grated parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons all-purpose flour
Tomato Fennel Sauce:
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 4 cloves garlic sliced
  • 1/2 bulb fennel cored and chopped
  • 1 carrots chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon hot pepper flakes
  • 1 can (28 oz/796 mL) whole tomatoes
  • 10 fresh basil leaves
  • 10 fresh parsley sprigs

Method

Tomato Fennel Sauce: In Dutch oven, heat oil over medium heat; cook onion, garlic, fennel, carrot, salt and hot pepper flakes, stirring occasionally, until softened, about 8 minutes.

Add tomatoes, breaking up with spoon. Stir in 1 cup (250 mL) water and basil; bring to boil. Reduce heat, cover and simmer for 30 minutes. Let cool slightly.

Transfer to food processor; blend until smooth. Return to clean Dutch oven.

Meanwhile, in bowl, soak cubed bread in milk until absorbed, about 10 minutes. Squeeze out as much of the milk as possible.

In food processor, pulse together bread, egg, egg yolk and about one-quarter each of the veal and pork just until incorporated. Transfer to large bowl.

Meanwhile, in skillet, heat 1 tbsp (15 mL) of the oil over medium-low heat; cook garlic and shallots until golden, 3 to 5 minutes. Add to bread mixture along with parsley, cheese, salt, pepper and remaining veal and pork; mix with hands until just combined. Form into 12 large meatballs; refrigerate for 10 minutes. Gently roll in flour.

In large skillet, heat remaining oil over medium-high heat; cook meatballs until golden brown all over, about 8 minutes. Add to sauce; cover and simmer over medium-low heat, stirring and basting occasionally, until digital thermometer inserted into several meatballs registers 160°F (71°C), about 20 minutes.


More meatball recipes:

Nutritional facts Per each of 8 servings: about

  • Sodium 542 mg
  • Protein 27 g
  • Calories 387.0
  • Total fat 23 g
  • Potassium 765 mg
  • Cholesterol 133 mg
  • Saturated fat 7 g
  • Total carbohydrate 17 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 22.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 13.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 20.0
  • Vitamin C 32.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Giant Meatballs in Tomato Fennel Sauce

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