Just another (quick) post here, earlier today I decided to make some meatballs! I got some ground pork from my butcher, then added salt, pepper, a bit of my Creole spice mix, and of course, fennel seed. I then rolled them into balls and browned them in a frying pan. You have to do this quickly otherwise you'll lose a lot of moisture in the meat, so get your pan hot at medium-high and don't crowd the pan. Browning will give it some more flavour, and it will also flavour and colour the liquid in which you are cooking the meatballs. I poured 2 cans of crushed tomatoes into the slow cooker, added the browned meatballs, put the lid on, turned it on high, and walked away for a few hours.
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| three to four hours later |
The meatballs were damn good, and thanks to the fennel, tasted just like Italian sausage. The crushed tomatoes, despite me not tinkering with at all, took on tons of flavour. Next time I'll zing the sauce up a bit, but I wanted to see the effect of the browning on its own. There is so much you can do with these meatballs, it's ridiculous. You can add them to pasta or soup, make a meatball sandwich, put them on a bed of rice, use them for meatball stroganoff, add them on top of a pizza (IF I have any leftovers I'll do that!), or you can just eat them on their own. Too easy, you don't even need a recipe to make these.
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| Meatball sandwich with freshly grated Pecorino Romano |
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