Ingredients:
2 lbs ground pork
1 cup sour cream
2 eggs whisked
2 T toasted fennel seads
¾ cup toasted breadcrumbs
1 ½ cups freshly grated parmesan
2 t kosher salt
2 t crushed red chili flakes
2 cloves of garlic grated
½ cup chopped parsley (curley or italian)
olive oil for pan frying
1 can whole peeled tomatoes (basil discarded)
2 t salt
1 teaspoon chili flakes
¼ cup of olive oil
5 cloves of garlic sliced paper thin
1/2 cup grated parmesan (optional)
fresh basil leaves for the finish
Instructions:
I make these meatballs in advance and let them chill in the refrigerator until im ready to fry them. Mix all the ingredients together using your hands. Form them into 1.25” balls (we prefer petite meatballs).
Meanwhile make the tomato sauce by first slicing your garlic paper thin. Gently heat the olive oil in a dutch oven or large sauce pan. And garlic and give it a suntan. You are going for toasty brown, when you see that color remove to paper towels and add in the tomatoes, breaking them up with a wooden spoon or crush them with your hands before adding them to the pan. Add salt, and chili flakes. Cook on medium low, stirring occasionally while you fry the meatballs.
When you are ready to fry the meatballs, heat ¼” of olive oil in a castiron pan or dutch oven. When the oil is at about 325 degrees, start your first round, depending on the size of your pan probably ⅓ of the meatballs. Brown them without disturbing them for about 5 or so minutes until they easily lift away from the pan, repeat until all sides are browned then remove them and drain them on paper towels.
When you are ready to serve, add the meatballs into the sauce and cook your pasta to al dente or one minute under. Reserve about 1 cup of the pasta cooking water. When the pasta is done, drain it and add it back into the pot. Add the sauce and meatballs plus pasta water until you are happy with the consistency. I like to add in finely grated parm at this time and toss the pasta water, melt it into the sauce and give another layer of flavor. Otherwise serve it on the side. Top the dish with crispy garlic chips and torn fresh basil leaves.
share