If only my friend Jason could read the title of this posting for you, it would make more sense. Say it out loud with a ridiculous Italian accent. Channel your inner Tony Shaloub as Primo in Big Night and you've got it!
I made these meatballs last weekend and they came out light and tasty. My sister gave me a spice mix from Spain that is meant for salads, but had lovely lemony coriander so I added a teaspoon to the mix.
1/4 cup plain breadcrumbs
1/4 cup freshly grated parmigiano reggiano
1 tsp dried thyme
1 tsp Herbes per Amanides or dried coriander
3 eggs, beaten
1 lb ground beef or turkey (I prefer local, organic and grass-fed!)
2 Tbsp chopped red onion
2 Tbsp chopped fresh Italian parsley
1 1/2 tsp salt
1/2 tsp freshly ground pepper
3 Tbsp olive oil
1/4 cup dry red wine to deglaze the pan
3 cloves of garlic, finely chopped
1 12 oz can crushed tomatoes
2 tbsp evoo
pinch of red chile flakes
salt, fresh ground pepper
Saute onions and fennel together with a pinch of salt over medium heat until translucent. Do not brown. Add garlic and chili flakes, stir for 1 minute until fragrant. Add tomatoes, stir and bring to a lively simmer. Cook for 15-20 minutes or longer for a thicker sauce. Add reserved wine, add meatballs and cook until they're warmed through. Enjoy over pasta or on garlic bread with melted cheese!
* I happened to have fresh fennel, but if you're not a fan, substitute a stalk of celery and a carrot. This would be a mirepoix (FR) or soffritto (IT).