Giant Meatballs in Tomato Fennel Sauce



2 cups cubed crustless Italian bread
1 cup milk
1 egg
1 egg yolk
1 lb ground veal or ground beef
1 lb ground pork
2 tbsp olive oil
3 cloves garlic, minced
1/2 cup minced shallots or onions
1/4 cup chopped fresh parsley
1/4 cup grated parmesan cheese
1/4 tsp salt
1/4 tsp pepper
3 tbsp all-purpose flour

Tomato Fennel Sauce:
2 tbsp olive oil
1 onion, chopped
4 cloves garlic, sliced
1/2 bulb fennel, cored and chopped
1 small carrot, chopped
1/2 tsp salt
1/4 tsp hot pepper flakes
1 can(28 oz) whole tomatoes
10 fresh basil leaves or fresh parsley sprigs

1. Tomato Fennel Sauce: In Dutch oven, heat oil over medium heat; cook onion, garlic, fennel, carrot, salt and hot pepper flakes, stirring occasionally, until softened, about 8 minutes. Add tomatoes, breaking up with spoon. Stir in 1 cup water and basil; bring to boil. Reduce heat, cover and simmer for 30 minutes. Let cool slightly. Transfer to food processor; blend until smooth. Return to clean Dutch oven.
2. Meanwhile, in bowl, soak cubed bread in milk until absorbed, about 10 minutes. Squeeze out as much of the milk as possible. In food processor, pulse together bread, egg, egg yolk and about one-quarter each of the veal and pork just until incorporated. Transfer to large bowl. Meanwhile, in skillet, heat 1 tbsp (15 mL) of the oil over medium-low heat; cook garlic and shallots until golden, 3 to 5 minutes. Add to bread mixture along with parsley, cheese, salt, pepper and remaining veal and pork; mix with hands until just combined. Form into 12 large meatballs; refrigerate for 10 minutes. Gently roll in flour.
3. In large skillet, heat remaining oil over medium-high heat; cook meatballs until golden brown all over, about 8 minutes. Add to sauce; cover and simmer over medium-low heat, stirring and basting occasionally, until digital thermometer inserted into several meatballs registers 160°F, about 20 minutes.

Yield: 6 servings