Spicy Meatballs in Tomato & Fennel Sauce
 
Prep time
Cook time
Total time
 
Beef meatballs with habanero peppers, cooked with chilies, and served with vegetable tomato sauce.
Serves: 4+
Ingredients
Sauce
  • 2 cans (8 oz. each) crushed tomatoes
  • 1½ cup fennel, finely chopped
  • 1½ cup Cremini mushrooms, finely chopped
  • 1 medium yellow onion, finely chopped
  • ½ green pepper, finely chopped
  • 5 tablespoons parsley, chopped
  • 6 garlic cloves, minced
  • 1 fresh bay leaf
  • 1 sprig fresh rosemary
  • 1 tablespoon olive oil
Chilis
  • 2-3 dried chili peppers, crushed
  • 1 teaspoon salt
  • ¼ cup white vinegar
Meatballs
  • 1 lb ground beef
  • 2 tablespoons parsley, chopped
  • ¼ habanero pepper, finely diced
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons dried oregano
  • 2 tablespoons dried thyme
  • Salt & pepper
Instructions
Sauce
  1. Heat crushed tomatoes in pot on medium-low heat.
  2. Sauté fennel, mushrooms, onion, and pepper until onions are translucent.
  3. Add all vegetables to crushed tomatoes, turn heat to low and cover.
Chilis
  1. Crush whole chilies and salt in mortar and pestle.
  2. Combine crushed peppers and vinegar in small saucepan.
  3. Warm over low heat and simmer for 5-10 minutes until vinegar becomes spicy.
Meatballs
  1. Combine habanero pepper, oregano, thyme, and ½ of the parsely to beef.
  2. Generously salt and pepper
  3. Mix and form into about 30 small meatballs, or 15-20 large meatballs.
  4. Add about half the meatballs and chili/vinegar mixture to a pan on medium heat and cook until browned.
  5. Repeat for remaining meatballs.
  6. Add all meatballs to sauce and let simmer for at least 15 minutes.
  7. Serve garnished with remaining parsley.
Recipe by Tasty Raisin at http://www.tastyraisin.com/2014/03/01/spicy-meatballs-in-tomato-fennel-sauce/