Spicy pork meatballs in brothy tomatoes and toasted fennel from Nothing Fancy: Unfussy Food for Having People Over (page 187) by Alison Roman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: A better garlic bread (caramelized garlic on toast with anchovies); Escarole with mustard and spicy guanciale bread crumbs; Tiny creamy pasta with black pepper and pecorino; Pan-fried sardines with fried and salted lemons

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on June 11, 2023

    These were good with tweaks (reduced the water by a cup and the vinegar by a tablespoon). The flavor greatly improved after a day. I used all pork and the meatballs were very very soft and did require a lot of attention to keep from breaking-per Allie Taylor.

  • AllieTaylor on May 04, 2023

    Super! I used half lamb (500g) then 500g of pork (70%) and beef (30%). Really good. The meatballs are very tender so lots of care needed to cook them.

  • CheesyKranskyLove on October 03, 2022

    Easy to put together but doesn't stand out

  • ginger2212 on October 24, 2021

    Wayyyyy too much broth. It was too liquidy and the meatballs fell apart. I don't know how others had such dry meatballs? Mine were wet.

  • Skamper on July 09, 2020

    Delicious. I used half ground pork, half ground Turkey. Served with crusty bread to go with the delicious broth.

  • lou_weez on July 09, 2020

    I used a pork/veal mince for the meatballs and found they were a bit dry. Used beef stock instead of water and the broth was very tasty.

  • Zosia on February 12, 2020

    I liked the idea of this dish and perhaps it was just user error but the meatballs were dry, though quite delicious, and some family had issues with the acidity of the broth and the number of tomato skins in it.

  • unterekless on January 16, 2020

    Shocked the stars for this are low. We did it with 100% pork and absolutely loved it. Definitely wanted to drink all of the broth.

  • averythingcooks on January 02, 2020

    I made this using a 50/50 beef / pork mix, a combo of red & yellow grape tomatoes and beef broth in place of water. I sliced yesterday's focaccia horizontally and broiled it slathered with a garlic, parsley & Parmesan butter and then cut it into "fingers" to dip in the flavourful sauce. I found it spicier than my husband did but overall it was a very tasty dinner!

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