1/2 C bread crumbs, plus ~1/3 C for coating meatballs (or almond meal can be substituted)
1 tsp fennel seed
pinch of cayenne pepper
2 T minced parsley
2 T finely chopped fresh chives
1/3 C grated Parmesan cheese, plus extra for serving
1 tsp crushed dried red pepper flakes (hot)
½ tsp sea salt
A few grindings of freshly ground pepper
2 T cream
1/3 C sultanas (raisins)
Small amount of olive oil spray
Preheat oven to 175 C (350 F)
Combine all ingredients thoroughly. (I use my clean hands!) Make 6 large meatballs, roll each in almond meal, place on non-stick baking paper in pan and spray each ball lightly with olive oil.
Bake for about 50-60 minutes, or until lightly browned and juices are running from meatballs. (you can make them smaller and take less time in the oven, but the larger size stays nice and moist and creamy on the inside)
~700g (3-4 C) tomato passata or sugo, organic and if possible, no sugar or additives except salt
1 small garlic clove, finely chopped
1 T brandy
1-2tsp dried oregano
Combine all ingredients in large sauce pan and heat to bubbling. Simmer for 20 minutes, stir occasionally, to reduce slightly. Taste for seasoning. This sauce will not taste like a normal sauce because the flavour is meant to offset the flavours of the meatballs, so don’t add too much salt or pepper as the meatballs are quite full flavoured on their own.
Serve with spaghetti squash or noodles and broccoli or brussels sprouts, and parmesan cheese, with extra sauce on the side.
Yield: 1-1.5 large meatball per person, so 4 servings from 6 meatballs