Don't forget to enter the Kim Chee Casserole/ Decadent Desserts Cupcake Giveaway! Just follow the link under "Current Giveaways" on the left side of the page!
It seems like The Kid asks for spaghetti and meatballs for dinner every day. I would love to oblige, but I ate a lot of jarred sauce in my early 20's. At this stage in my life, I like to have adult meals every once in a while. So I made these Fennel and White Wine meatballs the last time The Kid asked for "sketti." And guess what--she loved them as much as I did.
Pork and fennel go really well together.
Regular breadcrumbs would have been more traditional--unfortunately, I was all out and Panko crumbs were all I had. Worked out okay though.
And flip them carefully. I used my little spatula to slowly lift them, making sure that there was no sticking (if they're sticking, just let them cook a bit longer.) Then slowly roll them over.
When all your meatballs are golden brown on the outside, carefully remove them and put them in a bowl or plate and set them aside for later.
Oh, and if some of your meatballs break, don't sweat it--they'll melt into the tomato sauce and will ust make it more hearty and delicious.
Cover and let the sauce poach the meatballs for at least half an hour.
That should give you the perfect amount of time to make some spaghetti to serve under your sauce and meatballs! Long noodles are great for this--the sauce is on the thinner side, but the noodles absorb it so well that you get the taste of tomato in every bite.
Recipe: Fennel and White Wine Meatballs
1 lb. ground pork
1/2 lb. ground sausage
4 cloves garlic, peeled
1/2 large onion, peeled
1 tsp. red pepper flakes
1 1/2 tsp. fennel seeds
3/4 tsp. salt
1 tsp. pepper
2/3 c. bread crumbs
1/2 c. white wine (about 1/2 a small bottle)
1 tbsp. olive oil
olive oil, for frying
Recipe: Fennel and White Wine Tomato Sauce:
4 cloves garlic, peeled and minced
1 onion, peeled and diced
1 1/2 bottles white wine (about a cup and a half)
1 can tomato sauce
1 can diced tomatoes
2 tsp. fennel seeds