Fennel Meatballs in a Spicy Tomato Garlic Broth w/ Pancetta Mustard Salad

What You’ll Need:


8 Cloves Garlic, 3 grated and 5 thin sliced

½ Cup Chive, Fine Chop

½ Cup Fresh Parsley, Chopped

¾ Cup Full Fat Greek Yogurt

2 Tsp Fennel Seed

2 Tsp Smoked Paprika

1 Tsp Aleppo Pepper (or Red Pepper Flake) Find it at Terra Spice Company

1 Lbs Ground 80/20 Chuck (I used Wild Earth Texas Ground Beef)

½ Lbs Ground Pork

4 Tbsp Olive Oil

1 Shallot, Thin Sliced

1 ½ Lbs Cherry Tomato, Cut in Half

¼ Cup White Vinegar

3 Cups Beef Broth

1 Cup Mint Leaves, for Garnish

Grated Parmesan

For the Salad

3 Oz Diced Pancetta

¾ Cup Panko Bread Crumb

½ Tsp Aleppo Pepper (or Red Pepper Flake)

2 Garlic Cloves, Grated

1 Shallot, Sliced in Rings

1 Head of Curly Green Leaf Lettuce, Cut Into Pieces

1 Cup Parsley, Chopped

3 Tbsp Whole Grain Mustard

2 Tbsp White Wine Vinegar

3 Tbsp Good Quality Olive Oil

Grated Parmesan

What You’ll Do:

  1. First the Meatballs…
  2. Combine garlic, chive, parsley, Greek yogurt, fennel seed, paprika, and Aleppo pepper in a large bowl.
  3. Add the beef and pork and season with salt & pepper.
  4. Roll the mixture into 2” balls and set onto a plate to prepare for searing.
  5. Heat olive oil in a Dutch oven, then place a few meatballs at a time into the pot searing all sides until they develop a nice caramelization. Remove the and set aside.
  6. Add the sliced garlic and shallot to the pan cooking until soft and fragrant, about 3-4 minutes.
  7. Add the tomato and cook until everything starts to come together and begins to caramelize, about 5-7 minutes.
  8. Add vinegar and broth to pot over medium-high heat. Boil for about 10 minutes until flavors combine and the broth is slightly reduced.
  9. Add the meatballs to the pot and turn down to a simmer… simmer for about 15 minutes or until cooked through.
  10. While the meatballs simmer, lets make the salad.
  11. Heat pancetta in a skillet until slightly crispy
  12. Once cooked, turn down heat a touch and add the bread crumbs until golden brown.
  13. Remove from heat and add the grated garlic and Aleppo pepper… set aside.
  14. Tear or cut the lettuce into salad sized portions and place into a salad bowl.
  15. Add the parsley, vinegar, mustard, olive oil and shallot then mix well coating all of the lettuce with the mustard mixture.
  16. To plate…
  17. Add the salad to the plate topping with the pancetta mix and grated parmesan.
  18. Then add 3 meatballs to the opposite side of plate topping with the tomato garlic broth.
  19. Top with mint leaves and parmesan then serve.
  20. Enjoy!

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