Pork Meatballs

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I watched Alex make these on TV and said "I'm making meatballs for dinner." Found a package of farm raised ground pork in the freezer, a bottle of wine in the liquor cabinet and went to work.
The meatballs are awesome and easy to make. The heat from the pepper flakes and the parsley, fennel spice was NICE.
I used some tomato paste and wine to make the sauce a little thicker and served it all with some homemade spaghetti.
I highly recommend this recipe.

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I make alot of food network recipes with average results. This recipe turned out fantastic the first time!

Alex didn't use fancy ingredients or techniques in this recipe. I only had to run to the store for the fennel and the pork.

I'm definitely going to use this one over and over and over and over again.

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My husband and I absolutely loved them! We loved the flavor and spice! I have to admit I was a little skeptical about not using any garlic since I can't imagine meatballs without it. But these were delicious! The only thing I will change next time is I may grind the fennel seeds up a bit.

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The meatballs came out pretty good, however I made some adjustments. First, instead of using ground pork, I bought the meatloaf ground meat mix which has veal, beef, and pork. Also, I added a little bit of garlic powder and worcestershire sauce to the meat, as well. I think adding the sour cream to the mixture was a great idea, and they turned out very moist!

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Dear Chef Alex,

Today I made your Mother's meatballs...well actually I made most of them your size but one your Mum's and one your Dad's big one. :- They are wonderful. I made my own sauce because I have been cooking since I was seven. One a wood stove and by myself. Yes, scary isn't it?? But I learned from my Grammy and my two Great Grammy's and they were amazing cooks. Food to me is LOVE and this recipe is sure to stay in our family as a favorite. Thank you very much.

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AFTER WATCHING CHEF ALEX'S SHOW THIS A.M., I JUST HAD TO MAKE BOTH HER PORK MEATBALLS AND HER MOTHER'S MARINARA SAUCE. I WAS VERY DISSAPPOINTED.

WITH ALL DUE RESPECT TO CHEF ALEX (LOVED PRACTICALLY EVERY RECIPE OF HERS I HAVE TRIED, THIS RECIPE WAS NOT UP TO "SNUFF". THE MEATBALLS, WHILE HAVING A NICE HEAT, WERE ON THE BLAND SIDE. THEY WERE, HOWEVER, QUITE MOIST. THE SAUCE, HAD A NICE FLAVOR, BUT THE CARROTS WERE VERY CHEWY - MAYBE I DIDN'T SAUTE THEM LONG ENOUGH.
I DON'T KNOW.

MY HUSBAND'S COMMENT - MY MEATBALLS (TRADITIONAL ARE BETTER AND - THE DREADED, "OK" BUT DON'T MAKE AGAIN. PERHAPS, WE ARE JUST USED TO HAVING GARLIC IN OUR MEATBALLS???

I PLAN TO SERVE TONIGHT, THE SAUCE, WITH PASTA (ALEX DID NOT SPECIFY SERVING WITH PASTA, BUT THERE IS NO WAY THE MEATBALLS, AS THEY ARE, COULD STAND ALONE AS A MAIN DISH. I DID NOT MAKE THE ARTICHOKES, WHICH LOOKED ABSOLUTELY DELICIOUS. I WILL TRY ANOTHER TIME AND HOPE I CAN, AS SKILLFULLY, PEEL THE ARTICHOKES AS ALEX DID. SHE MAKES IT LOOK EASY, WHICH I KNOW, FOR ME, WOULD NOT BE.

A VERY BIG FAN OF ALEX'S,

DIANE.

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Made Mom's Sauce and then this recipe for meatballs. They were delicious. The recipe calls for ground pork...I bought (as usual a small pork butt and had it ground. The bread crumbs...I used panko crumbs and mixed them with a little amount of milk to moisten. Otherwise...followed the recipe exactly. Wonderful!