Meatballs with Roasted Fennel-Tomato Sauce

I've been trying to get my hands on a copy of Ad Hoc at Home, written by the great Thomas Keller, since I first heard about it. It took me many months. I had high hopes I would receive a copy from someone, anyone, this past Christmas. I hope I didn't let the my disappointment show that morning. My desire was further amplified during a visit with family when I noticed my cousin Katie had received a copy. Yet it would still be well over a month before I got my copy (for my birthday). Sure I had chances, but for one of the few times in my life I was able to resist spending money.

Now that I finally have the book, and if these meatballs are any indication of the food, I intend to cook as much of it as possible. So far the book seems very accessible with some great food and tips. I highly recommend it.

Meatballs with Roasted Fennel-Tomato Sauce

adapted from Thomas Keller

For the Sauce:

2 Tablespoons canola oil

1 cup finely chopped yellow onion

1 cup minced leeks (white and pale green parts only)

1 cup finely chopped fennel

2 garlic cloves, minced

2 Tablespoons light brown sugar

2 Tablespoons red wine vinegar

2 28 oz. cans of San Marzano whole peeled tomatoes

Kosher salt

Freshly ground black pepper

1 sachet:

1 bay leaf

3 thyme sprigs

10 black peppercorns

1 garlic clove, smashed and peeled

Preheat the oven to 350 degrees

Combine the oil, onion, leeks, fennel and garlic in a large Dutch oven or baking dish and sprinkle with some salt. Bake in the oven for 45 minutes to 1 hour, until the vegetables are lightly caramelized. Stir in the brown sugar and vinegar and cook for another 20 minutes, or until the liquid is absorbed.

Meanwhile, drain the cans of tomatoes. I left a little liquid in the bottom because I didn't want the sauce to be to thick. Roughly chop one of the cans and puree the other with a stick blender (or pour it into a blender).

Add the tomatoes to the vegetables, add the sachet, and season with salt and pepper. Roast for another hour and a half, stirring occasionally. The sauce should be thick and chunky. Keller says to check the consistency of the sauce by running a spoon through it, if it runs back together immediately, it is to thin. Continue cooking until it thickens up a little. Remove the sachet before freezing or serving.

I loved this sauce. It was unique. Slightly sweet and the fennel gave it something extra.

For the Meatballs:

2 Tablespoons canola oil

1 cup chopped onion

2 Teaspoons minced garlic

40 oz. of assorted ground meats. Keller recommends 12 oz. sirloin and chuck and 8 oz. pork butt and veal shoulder. I do not have a meat grinder to grind my own meat, nor can I find veal at my local grocery store, so I improvised. I found pre-ground packages of 80% beef, 15% pork, 5% veal and used that.

1/4 cup dried breadcrumbs

3 Tablespoons minced flat-leaf parsley

1 large egg

4 oz. fresh mozzarella cheese

Heat the oil in a large saute pan over medium heat. Add the onion and garlic, season with salt and pepper, and reduce the heat. Cook gently for approx. 20 minutes until soft, but not browned. Remove from the heat.

Add the onion and garlic, bread crumbs, 2 tablespoons of the parsley, and the egg to the meat in a large bowl. Mix gently until incorporated, but do not overwork the meat! It will make the meatballs dense, you want them light.

Divide the mix into 12 equal balls (approx. 1/4 cup each). Cut the cheese into 12 cubes and shape the meatballs with 1 cube in the center of each. Preheat the oven to 425 degrees and set a cooling rack over a baking sheet. Put the meatballs on the rack and cook for 15 to 18 minutes. I pulled them out at 15 and they were perfect and just slightly pink in the middle. Let them rest for a few minutes before eating with the tomato sauce. The mozzarella cheese melted in the center is delicious.

Although these meatballs were delicious, they ended up being a little dry. I think it was the meat mixture. I missed the fat from the chuck and pork shoulder. Next time I will try finding a mixture with more fat.