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
Tomato Fennel Sauce:
MethodTomato 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
- Iron 21.0
- Folate 22.0
- Calcium 13.0
- Vitamin A 20.0
- Vitamin C 32.0