Spicy meatballs in Brothy tomatoes

Spicy Meatballs in Brothy Tomatoes

Ingredients

• 6 cloves garlic (2 grated, the rest thinly sliced)

• 1 handful finely chopped chives

• 1/2 zuchini grated by hand

• 1 handful finely chopped fresh parsley (tender leaves and stems) - plus extra to garnish

• 1/2 cup full-fat Greek yogurt

• 2 teaspoons fennel seeds - plus extra to garnish

• 2 teaspoons hot smoked paprika

• 1 1/2 teaspoons kosher salt

• 1 teaspoon chile flakes - plus extra for serving

• 1lb 10 ounces ground pork or lamb or beef or turkey - or feel free to mix

• freshly ground black pepper

• 2 tablespoons olive oil - plus extra for drizzling

• 1 large shallot (thinly sliced)

• 1 fennel bulb thinly sliced

• 1lb 10 ounces golden or red cherry tomatoes (halved)

• 1/4 cup distilled white vinegar or white wine vinegar

• 1 large handful mint leaves

• a hunk of pecorino romano cheese (for grating)

• toast or crusty bread (to serve)

Preparation

1. Place the grated garlic in a medium bowl along with the chives, parsley, yoghurt, fennel seeds, paprika, salt and chili flakes. Mix until well combined.

2. Add the meat and season with pepper. Using your hands, mix until well combined. Roll the mixture into balls about the size of a plum; Smaller is a little better as they brown quicker and you have more. Place on a parchment lined sheet pan.

3. Heat the olive oil in a large heavy-based saucepan over medium–high heat. Add a 6-8 meatballs at a time, taking care not to crowd the pot. Cook, using tongs or a spatula to occasionally gently rotate them, until they are all golden brown all over, 8–10 minutes. As the meatballs are browned, transfer large serving platter or plate. Leave the remaining bits and fat in the pot.

4. Add the fennel, shallot and sliced garlic to the pot and season with salt and pepper. Cook, stirring occasionally, until the shallot is tender and the garlic starts to brown a bit, 2–3 minutes.

5. Add the tomatoes and season with salt and pepper. Cook, stirring occasionally, until they burst and become all saucy and caramelize a bit on the bottom of the pot, 5–8 minutes. Add the vinegar and 3 cups water, scraping up any bits along the bottom. Bring to a strong simmer and reduce the sauce by about one-quarter, just until it thickens slightly, 5–7 minutes; it should still be thin and very brothy.

6. Return the meatballs to the pot and reduce the heat to medium–low. Simmer until the meatballs are cooked through, 10–15 minutes.

7. Remove from the heat. To serve, top the meatballs place in individual bowls with the mint, and more chile flakes and fennel seeds. Drizzle with olive oil and serve with cheese for grating, and toast for dipping.

Adapted from an Allison Roman Recipe

Urban Cowgill  August 2024