Spicy Pork and Beef Meatballs in Tomato Sauce

Tender pork-and-beef meatballs spiked with chile and fennel, simmered in a garlicky tomato sauce.

Ingredients

• 1 lb ground beef
• 1 lb ground pork
• 1 cup fresh breadcrumbs
• 1/2 cup whole milk
• 1/2 cup grated Parmesan, plus more for serving
• 2 large eggs
• 4 cloves garlic, minced
• 2 teaspoons fennel seed, crushed
• 1 teaspoon red pepper flakes
• 1/4 cup chopped fresh parsley
• 3 tablespoons olive oil
• 1 onion, diced

Two 28-oz cans crushed tomatoes

• 1 teaspoon dried oregano
• Kosher salt and black pepper

Directions

1. Soak the breadcrumbs in the milk 5 minutes. Combine with beef, pork, Parmesan, eggs, half the garlic, fennel, half the red pepper flakes, parsley, 2 teaspoons salt and pepper. Mix gently and roll into 1.5-inch balls.
2. Heat 2 tablespoons oil in a large pot over medium-high. Brown the meatballs on all sides in batches, then transfer to a plate.
3. Add the remaining oil, onion and remaining garlic and red pepper flakes; cook until soft, 5 minutes.
4. Stir in the crushed tomatoes and oregano, season, and bring to a simmer.
5. Return the meatballs to the sauce, cover, and simmer gently 30 minutes until cooked through.
6. Serve over pasta or polenta with extra Parmesan.

Notes

Built in the style of Michael Symon’s spicy meatballs.