Spaghetti Meatballs w/ Fennel & Chili

-Serves 6

Warm and comforting, who doesn’t like a bowlful of their favorite juicy meatballs tossed in tangy tomato sauce and perfectly cooked spaghetti. These juicy meatballs with fennel and chili have been our family favorite for years.

Want the know the secret to the juiciest meatballs ever…
1. Start with quality fatty mince with about 2% fat. The fat will ensure you don’t end up with dry limps of meat.
2. Add salt + seasonings to your mince and mix in one direction for about 5 minutes until sticky. This step changes the structure of the proteins creating air-pockets within. Add a few tablespoons water or stock at this point and continue to mix until absorbed (the liquid you add at this point get trapped in the air-pockets making your meatballs extra-juicy!!)

Ingredients for Spaghetti Meatballs w/ Fennel & Chili

Tomato Sauce
2-3 tablespoons olive oil
1/3 cup yellow onions, finely chopped
1 teaspoon minced garlic
85g tomato paste
800ml (2 cans) crushed canned tomatoes, preferably San Marzano
1 teaspoons sea-salt, plus more for seasoning
½ teaspoon freshly cracked black pepper

Meatballs
450g ground beef or lamb, with about 20% fat
1 large egg
1/2 cup plain or Italian-style breadcrumbs
1/4 cup parmesan cheese, freshly grated, plus more for garnish
1/4 cup yellow onion, finely chopped
1 teaspoon sea-salt
1/2 teaspoon freshly cracked black pepper
1/4 teaspoon chili flakes, or more to taste
1 teaspoon fennel seeds
1/2 teaspoon Italian seasoning, omit if using Italian-style breadcrumbs
1/2 teaspoon minced garlic
2 tablespoons sliced Italian basil, for garnish
4 tablespoons chicken stock

2-3 tablespoons olive oil
Spaghetti (about 80-100g per person), to serve

Recipe

To make sauce: On medium flame heat olive oil in a large heavy base saucepan. Add chopped onions and minced garlic - saute for a few minutes until onions turn translucent.
Add tomato paste - stir and cook for about a minute before adding crushed tomatoes, salt and pepper. Stir well and bring to the boil. Reduce heat to low, cover and cook for 30 minutes.
Place all ingredients for meatballs in a large mixing bowl. Mix well in one direction for about five minutes until sticky and well incorporated. Add a tablespoon of chicken stock at a time and continue mixing until absorbed. Using wet hands, roll the meat mixture into large meatballs, about the size of ping-pong balls.
On medium flame, heat 2 tablespoons of olive oil in a large frying pan and fry meatballs for 3-4 minutes, tossing occasionally, until lightly golden brown all over.
Transfer the meatballs into the simmering sauce. Cover partially and cook on low heat for another 60-90 minutes, stirring occasionally. (every 20 minutes or so). Once done, your meatballs should be fork tender when sliced through.
Bring a big pot of salted water to a boil. Cook spaghetti as per instructions on the pack until al-dente. Save some pasta water to thin out the sauce, if necessary.
Check the consistency of the sauce and adjust to your liking - if too thick add some spaghetti water to thin it down. If sauce is too thin, reduce it by turning up the heat. Taste and adjust seasoning.
Serve hot spaghetti topped with tomato sauce, meatballs, chopped basil and some grated parmesan.