Another winner from Nothing Fancy (Spicy Pork Meatballs in Brothy Tomatoes and Toasted Fennel)

This is another winner of a recipe from my now treasured Alison Roman cookbook, Nothing Fancy.  Speaking of her, I am glad she apologized for her insensitive remarks she made in a profile recently.   I loved her when I went to hear her speak and really enjoy her recipes, but man she disappointed me. Women bashing other women is the worst.  Anyway, I digress.

I was planning to make this recipe when the ingredients were in my life. Like magic, I had parsley and large cherry tomatoes in my Covey Rise share one week, which happened to also be the week my sister and I split a big portion of ground pork from the add on options. I know this may sound like an odd recipe, but man it was good.  I used to hate fennel and now I have really come around on it.  It melds perfectly here.  And this recipe is gluten free as there are no breadcrumbs in the meatballs, score!  The meatballs are great by themselves leftover, but the light brothy sauce and tomatoes really brings the flavor of them out.  Please supply yourself with bread to sop up the sauce, I know I would  have done that if I would have remembered to buy some bread!  

So make this, you will love it, the fennel isn't weird and you deserve this bowl of comfort, okay?  Full recipe to follow the montage.

A brothy bowl of delicious! 

The cast on a very sunny day.

If only my mom had adventurous tastebuds as these are gluten free!

Beautiful balls of delicious.

Thinly sliced goodies ready to add flavor!

Brown the meatballs and remove them to rest.

This really should be scratch and sniff.

I forgot to cut my tomatoes.  You should.

Full it with liquid and simmer.

Reduce it and add the meatballs back in.

Pin it and make it sometime!

Spicy Pork Meatballs in Brothy Tomatoes and Toasted Fennel

6 cloves garlic (2 grated, the rest thinly sliced)
1 handful finely chopped chives
1 handful finely chopped fresh parsley (tender leaves and stems) - plus extra to garnish
½ cup full-fat greek yogurt
2 teaspoons fennel seeds - plus extra to garnish
2 teaspoons hot smoked paprika
1½ teaspoons sea salt flakes
1 teaspoon chili flakes - plus extra for serving
1½ pounds minced pork or lamb or beef or turkey - or feel free to mix
freshly ground black pepper
2 tablespoons olive oil - plus extra for drizzling
1 large shallot (thinly sliced)
2 pints cherry tomatoes (halved)
1/4 cup distilled white vinegar or white wine vinegar

Optional garnish:
1 large handful mint or parsley leaves, chopped
parmesan cheese
toast or crusty bread (to serve)

Place the grated garlic in a medium bowl along with the chives, parsley, yoghurt, fennel seeds, paprika, salt and chili flakes. Mix until well combined.
Add the meat and season with pepper. Using your hands, mix until well combined. Roll the mixture into balls about the size of a plum; I like these meatballs on the smaller side. Place on a baking tray or large plate.
Heat the olive oil in a large heavy-based saucepan or flameproof casserole dish over medium–high heat. Add a few meatballs at a time, taking care not to crowd the pot. Cook, using tongs or a spatula to occasionally gently rotate them, until they are all golden brown all over, 8–10 minutes; they may not hold their perfectly round shape, but that is more than okay. As the meatballs are browned, transfer them to a large serving platter or plate. Leave the remaining bits and fat in the pot.
Add the shallot and sliced garlic to the pot and season with salt and pepper. Cook, stirring occasionally, until the shallot is tender and the garlic starts to brown a bit, 2–3 minutes.
Add the tomatoes and season with salt and pepper. Cook, stirring occasionally, until they burst and become all saucy and caramelize a bit on the bottom of the pot, 5–8 minutes. Add the vinegar and 3 cups water, scraping up any bits along the bottom. Bring to a strong simmer and reduce the sauce by about one-quarter, just until it thickens slightly, 5–7 minutes; it should still be relatively brothy.
Return the meatballs to the pot and reduce the heat to medium–low. Simmer until the meatballs are cooked through and all the flavors have melded, 10–15 minutes.
Remove from the heat. To serve, top the meatballs (either in individual bowls or right in the pot) with the mint or parsley, and more chili flakes and fennel seeds, if you like. Serve with the cheese, and toast for dipping.

Happy Cooking!

Missy