Grandma's Meatballs and Sauce
This recipe is from my Grandma, Frances Savrnoch, but actually from a little old Italian lady who was a friend of my Grandma's in Cudahy, Wisconsin many years ago...a very old recipe, that is rather unusual.. You'll either really love it, or think it's kind of odd tasting... Needless to say, I think it is great!
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Start sauce first. Saute the onion and garlic in the olive oil. Add rest of ingredients, stir, and simmer on low heat.
Mix all the meatball ingredients together. Form golf-ball sized meatballs. Brown in frying pan using olive oil. Add meatballs to simmering sauce. Let it all cook for at least an hour on very low heat.
This recipe tastes best when eaten the day after. Or later.
Wow!!! That fennel flavor comes through nicely and paired with the tangy yet slightly sweet tomato sauce….amazing! Highly recommend this!