These meatballs are great - the pickled peppers give them a unique spicy flavor - and the sauce goes really well with them. The fennel gives it a little sweetness and not too strong of an anise flavor. I have lots of leftover meatballs, so I plan to make a meatball sub for dinner tomorrow. You could also just serve them with toothpicks as an hors d'oeuvre.
Ingredients:
Meatballs
2 lb ground pork shoulder
2 cups bread, cut into 1/4" cubes
2 tbsp chopped fennel fronds
2 cloves of garlic, mashed into a paste
10 pickled pepper slices, minced
2 eggs, lightly beaten
1 tbsp salt
1/2 tsp ground pepper
