Legend has it that the Lusty Ladies from next door used to come enjoy our hand rolled meatballs.

Toast the 1 tsp fennel seeds in a small dry skillet over medium heat until fragrant, about 1 minute. Crush lightly with a mortar and pestle or the flat of a knife and set aside. Finely chop 1/2 cup fennel bulb and set aside.

Prepare fennel

Combine 3 tbs whole milk and 3/4 cup fresh breadcrumbs in a small bowl; let sit 5 minutes until absorbed.

Soak breadcrumbs

In a large bowl, add 1 lb ground beef, 1/2 lb ground pork, the chopped fennel bulb, toasted crushed fennel seeds, 3 minced garlic cloves, 1 tsp red pepper flakes, 1/4 cup chopped parsley, 1/2 cup grated Parmesan, the soaked breadcrumbs, 1 large egg, 1.25 tsp salt, and 3/4 tsp freshly ground black pepper. Using clean hands or a fork, gently combine until just evenly mixed — do not overwork or the meatballs will be dense.

Mix meatball ingredients

Portion the mixture into golf-ball sized meatballs (about 1.5 oz / 45 g each) to make roughly 16–18 meatballs. Roll gently between your palms to shape and place on a tray lined with parchment.

Form meatballs

Heat 2 tbs olive oil in a large heavy skillet over medium-high heat. Working in batches to avoid crowding, add meatballs and brown on all sides, about 2–3 minutes per side (they will not be fully cooked). Transfer browned meatballs to a plate lined with paper towels.

Brown meatballs

In a large deep saucepan or Dutch oven, heat 2 tbs extra-virgin olive oil over medium heat. Add 1 finely diced small onion, 1 grated carrot, and 1 stalk finely diced celery. Cook, stirring occasionally, until softened and translucent, 5–7 minutes. Add 4 minced garlic cloves and 1/2 tsp crushed red pepper flakes; cook 30–45 seconds until fragrant.

Sauté aromatics

Stir in 2 tbs tomato paste and cook 1–2 minutes until it darkens slightly. Pour in 1/2 cup dry red wine (if using) and simmer 2–3 minutes to reduce by half. Add the crushed 28 oz San Marzano tomatoes, 1/2 cup stock, and 1/2 tsp sugar. Season with 1 tsp salt and 1/2 tsp black pepper and 1 tbs chopped fresh oregano (or 1 tsp dried). Bring to a gentle simmer.

Build sauce

Carefully nestle the browned meatballs into the simmering sauce, making sure they are mostly submerged. Reduce heat to low, cover partially, and simmer gently for 20–25 minutes, turning meatballs once halfway through, until meatballs are cooked through (internal temp 160°F/71°C) and sauce has thickened slightly.

Cook with meatballs

Stir in 1/4 cup chiffonaded fresh basil just before serving. Taste and adjust seasoning with additional salt, pepper, or a pinch more sugar if needed.

Finish sauce

Warm plates or prepare pasta/bread. Spoon meatballs and plenty of Lusty Lady Marinara over pasta or serve with crusty bread. Garnish with fresh basil leaves and 1/4 cup grated Parmesan or Pecorino. Serve immediately.

ground beef (80/20)

ground pork

fresh fennel bulb (finely chopped)

fennel seeds (toasted and crushed)

garlic (minced)

red pepper flakes

fresh parsley (chopped)

grated Parmesan cheese

large egg

fresh breadcrumbs

whole milk

salt

black pepper (freshly ground)

olive oil (for browning)

extra-virgin olive oil

onion (small, finely diced)

carrot (small, finely grated)

celery (finely diced)

crushed red pepper flakes

tomato paste

canned San Marzano tomatoes (whole, crushed by hand)

dry red wine (optional, bold)

beef or chicken stock

sugar (to balance acidity, optional)

fresh basil (chiffonade)

fresh oregano (chopped) or 1 tsp dried

salt (to taste)

black pepper

fresh basil leaves (for garnish)

grated Parmesan or Pecorino

crusty bread or pasta (for serving)

Spicy Fennel Meatballs With Lusty Lady Marinara

Make Spicy Fennel Meatballs With Lusty Lady Marinara Recipe in just 1h 15m. Legend has it that the Lusty Ladies from next door used to come enjoy our hand rolled meatballs.

Spicy Fennel Meatballs With Lusty Lady Marinara Recipe

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