Rosellini’s Old Fashion Meatball Recipe

Toast and prepare

If using whole fennel seeds and whole almonds, toast them separately in a dry skillet over medium heat until fragrant (1–2 minutes). Crush the toasted fennel seeds with a mortar and pestle or spice grinder.

In a small bowl, combine panko and milk; let soak 5 minutes until softened.

In a large mixing bowl, add ground beef, ground pork, soaked panko (squeeze out excess milk and add remaining), grated fennel bulb, crushed toasted fennel seed, minced garlic, grated Pecorino, chopped parsley, red pepper flakes, salt and pepper.

Add the egg and gently mix with your hands or a fork until just combined. Do not overwork the meat to keep meatballs tender. Taste a small portion by cooking a teaspoonful in a skillet and adjust seasoning if needed.

Portion the mixture into roughly 1 1/4-inch meatballs (about 1.5 tablespoons each) — this recipe should make ~18–22 meatballs depending on size. Roll gently to form smooth balls, avoiding compacting them too tightly.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Brown meatballs in batches, turning to color all sides, about 6–8 minutes total per batch. They will finish cooking in the sauce. Transfer browned meatballs to a plate.

In the same skillet, reduce heat to medium and add 1 tablespoon olive oil. Add diced onion and cook until soft and translucent, 4–5 minutes.

Add minced garlic and cook 30 seconds until fragrant. Stir in tomato paste and cook 1 minute to caramelize.

Deglaze pan with red wine if using, scraping browned bits. Add crushed tomatoes, sugar, red pepper flakes, dried oregano, salt and pepper. Stir to combine.

Return browned meatballs to the skillet, nestling them into the sauce. Bring to a gentle simmer, cover partially, and simmer over low heat 20–25 minutes until meatballs are cooked through (internal temp 160°F/71°C) and sauce has thickened slightly. Stir occasionally and spoon sauce over meatballs.

Stir in torn basil leaves in the last 2 minutes of cooking. Taste and adjust seasoning.

While sauce simmers, make the almond pesto. In a food processor, combine blanched or toasted almonds, basil leaves, minced garlic, grated cheese, lemon juice, salt and pepper. Pulse to a coarse paste.

With the processor running, drizzle in 1/2 cup olive oil until emulsified and smooth but still slightly textured. Scrape down the sides and taste; adjust salt, pepper or lemon as needed. If too thick, add 1–2 teaspoons water or more oil to reach a spoonable consistency.

Preheat broiler (optional) if you want melted cheese on top. Spoon several tablespoons of Lusty Lady sauce onto a serving plate or shallow bowl to create a bed.

Place meatballs on the sauce. Spoon a small dollop (about 1 teaspoon) of almond pesto on each meatball or alternatively spread the pesto lightly over the meatballs.

Top each meatball with a small piece of aged mozzarella. If broiling, place the assembled platter or a heat-safe dish under a hot broiler for 1–2 minutes just until cheese softens and begins to brown; watch closely to avoid burning. Alternatively, cover the skillet for 1–2 minutes off direct heat to melt the cheese slightly.

Scatter thinly sliced red onion (rinsed/soaked and drained if you prefer milder) and torn basil leaves over the meatballs. Drizzle with 1 teaspoon olive oil. Serve with crusty bread or focaccia to mop up sauce.

Serve immediately, passing extra almond pesto and Lusty Lady sauce at the table.