Meatballs in Pomodoro Sauce from the Wood Fired Oven

Who doesn’t like meatballs? They’re easy to prepare and cook, juicy and full of flavour, and I serve them with a lovely Pomodoro sauce that just adds to their simplicity, but is still deeply satisfying.

This recipe makes around 24 meatballs, but if you don't cook that many you can freeze half of them to use another time. If you don't want to make 24 then you can always half the ingredients.

I begin with 150g stale bread and soak them in 1/2 cup, or 120ml of milk,
and leave for about 30 minutes.

For the meat I use a combination of 450g of ground Beef and 450g of ground Pork, but you can use all beef, or all pork if that’s what you prefer.

To the meat I’ll add:
3 large cloves of grated garlic
2 tbsp. of fennel seeds
1 egg (for half the ingredients just add the yolk)
Some pepper and salt
A dash of EVOO
Squeeze the milk from the bread, and add it all to the bowl
Add a large handful, or 20g, of chopped Parsley
About 150g of grated Parmesan cheese

All the ingredients should add up to about 1325 grams, so if you want to be precise, each meatball should be around 55g

0:00 Introduction
0:40 Meatball recipe
3:33 Wood oven preparation
4:00 Cooking the meatballs
5:10 2021 Gaja "Sito Moresco" Langhe Rosso
5:30 Pomodoro sauce
8:35 Serving the meatballs

The wine is a 2021 Gaja "Sito Moresco" Langhe Rosso