Published on: 11/06/2026
This news was posted by Oregon Today News
Description
A meatball doesn't need to be round to eat like one. These truly weeknight-friendly meatballs are rough around the edges (in the best way), with tender, juicy centers. Instead of scooping and rolling the meat by hand, a Parmesan, garlic and fennel-spiked beef mixture goes into a hot skillet in large loose mounds, then gets deeply browned and broken into craggy meatball-sized pieces. A smooth, simple pomodoro-style sauce, store-bought or homemade, is a welcome contrast that settles into all the irregular edges of the meat. These are good on their own or served with spaghetti or a sturdy kale salad.
News Source : https://www.oregonlive.com/nytcooking/2026/11/793719412-craggy-no-roll-meatballs.html
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