Name: Rabbit Meatballs in Tomato Sauce
Cuisine: American
Ingredients: 2.5 lbs ground rabbit; 1 lb ground pork (for moisture); 1 cup fresh breadcrumbs; 1/2 cup whole milk; 1/2 cup Parmigiano-Reggiano, grated; 2 large eggs, beaten; 4 cloves garlic, minced; 1/4 cup fresh parsley, chopped; 2 tsp salt, 1 tsp pepper; *Simple Tomato Sauce:**; 2 cans (28 oz each) San Marzano tomatoes, crushed; 1/4 cup extra-virgin olive oil; 6 cloves garlic, sliced thin; 1/2 tsp red pepper flakes; 1/4 cup fresh basil, torn; Salt to taste; *Traditional Italian Method**; 1. **Panade Formation**:; - Soak breadcrumbs in milk until absorbed; - **Purpose**: Creates moisture and tender texture; 2. **Gentle Mixing**:; - Combine all meatball ingredients gently; - Don't overmix (creates dense meatballs); - Form into golf ball-sized portions; 3. **Proper Browning**:; - Brown meatballs in batches in olive oil; - Don't overcrowd pan; - Cook until golden on all sides; 4. **Sauce Integration**:; - Make simple sauce with quality tomatoes

Panade Formation:
- Soak breadcrumbs in milk until absorbed
- Purpose: Creates moisture and tender texture
Gentle Mixing:
- Combine all meatball ingredients gently
- Don't overmix (creates dense meatballs)
- Form into golf ball-sized portions
Proper Browning:
- Brown meatballs in batches in olive oil
- Don't overcrowd pan
- Cook until golden on all sides
Sauce Integration:
- Make simple sauce with quality tomatoes
- Simmer meatballs in sauce 20 minutes
- Temperature: 160°F internal for safety

Service: Over pasta with additional cheese and fresh basil

Rabbit Meatballs in Tomato Sauce

1Setup & Prepare

2Ingredients

Shopping List

3Cooking Instructions

International Fusion

4Chef's Notes & Pairings

5Interactive Recipe Tools

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