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Big Ol’ Meatballs in Red Sauce

These meatballs pair fennel seeds and hot pepper flakes, which evoke the flavours of a classic Italian sausage. We balance the flavours out with ricotta and Romano cheese.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer, Main Course
Cuisine Italian
Servings 6

Equipment

  • food processor
  • chef's knife
  • cutting board
  • large mixing bowl
  • baking sheet
  • ⅓ measuring cup
  • large skillet
  • large pot & lid

Ingredients
  

Meatballs

  • 4 strips thick-sliced bacon chopped
  • 450 g ground beef
  • 450 g ground pork
  • 4 cloves garlic minced
  • 2 eggs lightly beaten
  • 1 cup ricotta cheese
  • 1 cup fresh bread crumbs
  • 1 cup finely grated Parmesan
  • ½ cup chopped parsley
  • 2½ tsp fennel seeds crushed
  • 1 tsp dried oregano
  • 1¾ tsp kosher salt
  • ¾ tsp crushed hot pepper flakes optional
  • ¼ cup olive oil divided

Red Sauce

  • ¼ cup extra-virgin olive oil
  • ½ onion finely chopped
  • 2 cloves garlic thinly sliced
  • 1 650-g bottle passata
  • ¾ cup water
  • 1 sprig basil
  • 1 tsp granulated sugar
  • ½ tsp each salt and freshly ground black pepper

To Serve

  • finely grated Romano or Parmesan cheese
  • basil leaves

Instructions
 

Meatballs

  • Place bacon in food processor and pulse until finely chopped. Scrape into large bowl. Crumble in beef, pork, garlic, eggs, ricotta, bread crumbs, Parmesan, parsley, fennel seeds, oregano, salt and crushed hot pepper flakes (if using). Using hands (a wooden spoon won’t do the job), mix to thoroughly combine.
  • Line a baking sheet with parchment paper. Using wet hands and ⅓ cup dry measure, portion and firmly roll into rounds; place onto prepared pan.
  • In large skillet, heat half of the olive oil over medium-high. Cook meatballs in 2 batches, turning until browned and adding remaining oil for second batch, 5 to 7 minutes. Transfer to plate. Discard fats.

Red Sauce

  • Meanwhile, in large pot, heat olive oil over medium. Add onion and cook, stirring, until softened, about 4 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add passata, then swirl ¾ cup water in jar to catch all the juices and add to pot. Stir in basil, sugar, salt and pepper. Bring to a low boil; simmer over medium-low heat for 5 minutes.
  • Add meatballs. Cover and simmer, stirring occasionally, for about 15 minutes.

To Serve

  • Serve meatballs with sauce, Romano or Parmesan cheese and basil leaves.

Notes

To use fewer dishes, bacon can be chopped on a cutting board using a very sharp chef's knife.