Nonna’s Meatballs Recipe
Housemade beef & pork meatballs, San Marzano tomato sauce, Grana Padano, fennel chili crumb, crostini.
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Ingredients
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Meatballs
San Marzano Tomato Sauce
Fennel Chili Crumb
Crostini
Garnish
Method
Preparing Meatballs
- 1
Mix the Meatball Ingredients
In a large bowl, combine ground beef, ground pork, breadcrumbs, egg, minced garlic, Parmesan cheese, chopped parsley, salt, and black pepper. Mix until well combined.
- 2
Form the Meatballs
Shape the mixture into meatballs, about 1-2 inches in diameter.
- 3
Cook the Meatballs
In a large skillet, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides. Remove and set aside.
Making the Sauce
- 4
- 5
Combine Meatballs and Sauce
Add the meatballs back into the skillet with the sauce and simmer for an additional 10 minutes.
Preparing the Fennel Chili Crumb
- 6
Make the Crumb
In a small pan, combine fennel seeds, chili flakes, breadcrumbs, and olive oil. Toast over low heat until golden brown.
Preparing Crostini
- 7
Toast the Crostini
Preheat the oven to 400°F (200°C). Brush baguette slices with olive oil and arrange on a baking sheet. Toast in the oven for about 5-7 minutes until golden.
Serving
- 8
Plate the Dish
Serve meatballs on a plate with sauce, sprinkle with Grana Padano, and top with fennel chili crumb. Serve with toasted crostini on the side.
