Spaghetti & Meatballs with Fennel-y Sauce
Spaghetti & Meatballs with Fennel-y Sauce
Ingredients
For the Meatballs
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 pound ground beef
- 1 egg
- 2 cloves garlic, grated
- 1 teaspoon whole fennel seeds, crushed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 shallot, finely chopped
- 1 tablespoon olive oil, for drizzling
For the Sauce
- 2 tablespoons olive oil
- 1 fennel bulb, finely chopped
- 2 shallots, finely chopped
- 1/2 teaspoon cracked black pepper, or to taste
- 1/2 teaspoon salt, or to taste
- 2 bulbs garlic, grated
- 1/2 teaspoon crushed fennel seeds
- 2 tablespoons tomato paste
- 28 ounces San Marzano tomatoes, 1 can, crushed by hand
- 1 cup water
- 1/4 cup fresh basil, packed, roughly chopped
For Serving
- 1 pound spaghetti
- 1/2 cup Parmesan cheese, grated, for garnish
- 2 tablespoons fresh dill or fennel fronds, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a sheet tray with parchment paper. In a small bowl, combine the breadcrumbs and milk, allowing the breadcrumbs to soak for 5 minutes.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, add the ground beef, egg, grated garlic, crushed fennel seeds, salt, pepper, and finely chopped shallot. Add the soaked breadcrumbs to the bowl. Mix all ingredients together by hand until just combined, being careful not to overmix.
⏱️ 10 min
- 3
Form the meat mixture into 1 1/2-inch meatballs and place them on the prepared parchment-lined tray. Drizzle a little olive oil over the meatballs. Bake for 20-25 minutes, or until browned and cooked through.
⏱️ 25 min•🌡️ 400
- 4
While the meatballs are baking, prepare the sauce. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped fennel bulb and shallots. Season with cracked black pepper and salt. Sauté, stirring occasionally, for 8-10 minutes, until softened and lightly caramelized.
⏱️ 10 min
- 5
Grate the 2 bulbs of garlic into the pot. Add the additional 1/2 teaspoon of crushed fennel seeds and the tomato paste. Cook for 2-3 minutes, stirring constantly, until the tomato paste darkens slightly.
⏱️ 3 min
- 6
Add the hand-crushed San Marzano tomatoes to the pot. Swish 1 cup of water in the empty tomato can to collect any remaining tomato, then add it to the sauce. Stir well to combine. Bring the sauce to a simmer, then reduce heat to low, cover, and let it gently simmer for at least 20 minutes, or until the meatballs are ready.
⏱️ 20 min
- 7
Once the meatballs are baked, remove them from the oven and carefully transfer them directly into the simmering sauce. Continue to simmer the sauce with the meatballs for another 10-15 minutes to allow the flavors to meld.
⏱️ 15 min
- 8
While the sauce and meatballs are simmering, cook the spaghetti according to package directions in a large pot of salted boiling water until al dente.
⏱️ 10 min
- 9
Just before the pasta is ready, carefully remove the meatballs from the sauce and place them in a separate bowl to prevent them from breaking when tossing the pasta. Drain the cooked spaghetti and add it directly to the sauce in the pot. Add the fresh basil and toss thoroughly to coat the spaghetti with the sauce.
⏱️ 5 min
- 10
Return the meatballs to the pot with the spaghetti and sauce, or arrange them on top of the plated pasta. Serve immediately, garnished with grated Parmesan cheese and fresh dill or fennel fronds.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spaghetti & Meatballs with Fennel-y Sauce
For the Meatballs
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 pound ground beef
- 1 egg
- 2 cloves garlic, grated
- 1 teaspoon whole fennel seeds, crushed
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 shallot, finely chopped
- 1 tablespoon olive oil, for drizzling
For the Sauce
- 2 tablespoons olive oil
- 1 fennel bulb, finely chopped
- 2 shallots, finely chopped
- 1/2 teaspoon cracked black pepper, or to taste
- 1/2 teaspoon salt, or to taste
- 2 bulbs garlic, grated
- 1/2 teaspoon crushed fennel seeds
- 2 tablespoons tomato paste
- 28 ounces San Marzano tomatoes, 1 can, crushed by hand
- 1 cup water
- 1/4 cup fresh basil, packed, roughly chopped
For Serving
- 1 pound spaghetti
- 1/2 cup Parmesan cheese, grated, for garnish
- 2 tablespoons fresh dill or fennel fronds, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a sheet tray with parchment paper. In a small bowl, combine the breadcrumbs and milk, allowing the breadcrumbs to soak for 5 minutes.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, add the ground beef, egg, grated garlic, crushed fennel seeds, salt, pepper, and finely chopped shallot. Add the soaked breadcrumbs to the bowl. Mix all ingredients together by hand until just combined, being careful not to overmix.
⏱️ 10 min - 3
Form the meat mixture into 1 1/2-inch meatballs and place them on the prepared parchment-lined tray. Drizzle a little olive oil over the meatballs. Bake for 20-25 minutes, or until browned and cooked through.
⏱️ 25 min•🌡️ 400 - 4
While the meatballs are baking, prepare the sauce. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the finely chopped fennel bulb and shallots. Season with cracked black pepper and salt. Sauté, stirring occasionally, for 8-10 minutes, until softened and lightly caramelized.
⏱️ 10 min - 5
Grate the 2 bulbs of garlic into the pot. Add the additional 1/2 teaspoon of crushed fennel seeds and the tomato paste. Cook for 2-3 minutes, stirring constantly, until the tomato paste darkens slightly.
⏱️ 3 min - 6
Add the hand-crushed San Marzano tomatoes to the pot. Swish 1 cup of water in the empty tomato can to collect any remaining tomato, then add it to the sauce. Stir well to combine. Bring the sauce to a simmer, then reduce heat to low, cover, and let it gently simmer for at least 20 minutes, or until the meatballs are ready.
⏱️ 20 min - 7
Once the meatballs are baked, remove them from the oven and carefully transfer them directly into the simmering sauce. Continue to simmer the sauce with the meatballs for another 10-15 minutes to allow the flavors to meld.
⏱️ 15 min - 8
While the sauce and meatballs are simmering, cook the spaghetti according to package directions in a large pot of salted boiling water until al dente.
⏱️ 10 min - 9
Just before the pasta is ready, carefully remove the meatballs from the sauce and place them in a separate bowl to prevent them from breaking when tossing the pasta. Drain the cooked spaghetti and add it directly to the sauce in the pot. Add the fresh basil and toss thoroughly to coat the spaghetti with the sauce.
⏱️ 5 min - 10
Return the meatballs to the pot with the spaghetti and sauce, or arrange them on top of the plated pasta. Serve immediately, garnished with grated Parmesan cheese and fresh dill or fennel fronds.
⏱️ 2 min