local milk logo
local milk logo
  • Recipes
    • Season
    • Ingredient
    • Dish Type
    • Special Diets
    • Region
    • Occasion + Course
  • Travel
    • Wander Guides
    • Travel Tips
    • L|M Retreats
  • Motherhood
    • Pregnancy
    • Parenting
    • Littles
  • Lifestyle
    • Slow-Living
    • Sustainability
    • Health and Beauty
    • Wardrobe
    • Fresh Milk
  • Dwell
    • Inspiring Spaces
    • Decor
    • Eco-Home
    • Create
  • About
    • My Story
    • FAQ
    • Press + Awards
    • Contact
    • Retreats
  • L|M Shop
  • Beth Kirby Site
  • follow local milk on instagram
  • follow local milk on pinterest
  • follow local milk on facebook
  • follow local milk on instagram
  • follow local milk on twitter
search icon
  • follow local milk on instagram
  • follow local milk on pinterest
  • follow local milk on facebook
  • follow local milk on instagram
  • follow local milk on twitter

Local Milk | The Art of Slow Living

Popular Posts

travel with baby
35 Baby Travel Tips | Infant to 1-Year-Old + Minimalist Baby Packing List
Chocolate-Dipped Pistachio Shortbread + A Giveaway by Beth Kirby
Chocolate-Dipped Pistachio Shortbread + A Giveaway
The Ultimate Paris, France Travel Guide: All the Must See Instagram, Travel Photography, Food, Cafes, Things to do, and Shopping Spot plus Travel Tips for the First Time Visitor! #travel #paris #france
Wander Guide | The Essential Paris Travel Guide & Map
Gathering from Scratch | A Workshop Retreat in the Shenandoah Valley Part 2

Meet Beth

beth bio picture

local milk is a journal devoted to home cookery, travel, family, and slow living—to being present & finding sustenance of every kind. It’s about nesting abroad & finding the exotic in the everyday. Most of all it’s about the perfection of imperfections and seeing the beauty of everyday, mundane life.

  • follow local milk on instagram
  • follow local milk on pinterest
  • follow local milk on facebook
  • follow local milk on instagram
  • follow local milk on twitter

local milk ad preset collections

Table of contents

  1. Cook
  2. Wander
  3. Dwell
  4. Slow-Living
  5. Motherhood
  6. Sustainability
  7. Wardrobe
  8. Health and Beauty

Most Popular Posts

  1. 35 Baby Travel Tips | Infant to 1-Year-Old + Minimalist Baby Packing List
  2. Chocolate-Dipped Pistachio Shortbread + A Giveaway
  3. Wander Guide | The Essential Paris Travel Guide & Map
  4. Gathering from Scratch | A Workshop Retreat in the Shenandoah Valley Part 2
  5. Cardamom + Rose Iced Latte / Japanese Ice Coffee

Insta-Milk

A long time ago in a different life (or at least i A long time ago in a different life (or at least it feels that way) I was riding in a car at night with @whereissionnie to meet up with @ruthielindsey and @1924us for bonfires and general cabin shenanigans outside of Nashville. 

I remember the drive so well. It’s a conversation that always stuck with me. We talked about trauma and crisis. And I don’t know much, but I shared the only thing I know, a thing that has served me well through the natural undulations life is bound to bring.

And that is simply sometimes you have to cling to the mast. You aren’t doing anything but surviving but that’s the most important work of all. Because the storm WILL pass. And you‘ll be left standing.

And when it does you can mend the sails. Untangle the ropes. And get on with the business of sailing.

I’ve learned to give myself permission to do nothing but make it through. To sleep a little too late. To dance in front of the mirror and feel myself even when I look ridiculous. To load and unload the dishwasher and allow that to be a great victory. To dress like a cartoon character in nothing but white t-shirts and denim shorts.  To eat mac & cheese from a box and frozen chicken nuggets sometimes. To not respond to text messages. To flail and get back up over and over. To ask for help. A lot.

And also permission to feel it all. Rage. Grief. Joy. Hope and hopelessness. And sometimes all within the span of a few minutes. 

And most of all, whether navigating calm waters or stormy ones, what matters more than anything is the crew you’re doing it with. Surround yourself with solid people.

People that challenge you with compassion. And humor. People whose strengths buttress your weakness. People that don’t judge you. That believe in you even when you think they’re maniacs for doing so.

I know a disproportionate amount of us have had rough seas this year. Cling to the mast in the storm. Choose your crew wisely. No storm ever lasted forever. But there never was a last storm in the world. Accept that they will come and be prepared.

Homemade Spaghetti & Bison Fennel Meatballs with Porcini Truffle Sauce

Dinner

11.06.2014

Homemade Spaghetti & Bison Meatballs with Porcini Truffle Sauce

Bison Fennel Meatballs

Spaghetti From Scratch

I’m for hand made. I’m also for sanity. And reality. I have lots of fantasies, and some of them involve having afternoons that dapple endlessly during which I roll out pasta like a nonna & sauce bubbles away on the simmer plate all day long. Others involve me living in a cottage in the Burren studying the physics and metaphysics of the herbs that populate the hedge. And yet others involve me being the sort of woman who still wears high heels, lots of lipstick, and extraordinarily complicated lingerie. Alas, my real life is not comprised of such things. Well, not usually.

Homemade Spaghetti & Bison Meatballs with Porcini Truffle Sauce

Porcini Truffle Sauce

Homemade Spaghetti & Bison Meatballs with Porcini Truffle Sauce

Not these days anyhow. But that doesn’t mean that bits & pieces of those other lives can’t mingle with my real one. I can wear red lipstick and make meatballs & pasta from scratch with a cup of herbal tea brought back from Ireland to fuel me. And I’m never above reaching for a solid jar of great tomato sauce (most especially when tomatoes aren’t in season), namely this jar of Bertolli’s new Gold Label Imported Porcini & White Truffle Sauce that the nice folks over there sent for me to try out. And try out I did, over and over. It’s earthy, rich, and pulls this whole dish together effortlessly. The best part is it allowed me the time to dote over the tactile pleasures of the hand made pasta & meatballs that I’m making for a little Italian themed supper as part of the #BertolliGoldLabel Italian Progressive Dinner Party.

I am, as you see, doing the pasti course in the progressive dinner party. The meal wouldn’t be complete without checking out my fellow bloggers recipes in the menu: you can find a gorgeous antipasti of mushroom polenta bites on Shutterbean and a primi of Carmelized Onion Stuffed Portobellos on Dine & Dish for the first portion of the progressive dinner party menu. And head over to Oh Sweet Basil tomorrow for a secondi, and don’t miss the all important dolci course from A Cozy Kitchen on November 7th! We’re making all the foods, and you can keep up with where we’re at in the progression and find links to my fellow hosts recipes on Bertolli’s Facebook and Twitter pages as well.

If I tried to do it all, most days, a pile of deadlines would crash unceremoniously on my head. This way I can have my pasta & eat it too. Some days, I go for a box of good dried pasta & simmer a sauce. Some days I do it all. Some days, I do none. Today, let’s make pasta from scratch (which, if you have kids, is especially fun!) And the best meatballs you will, dare I say, ever eat. Make them. Please. Do that for yourself. I have seriously never cared about a meatball like I do these. They’re incredibly moist and full of flavor. All three together—the pasta, meatballs, and the Bertolli Gold Label Porcini Sauce–were enough to make me care about something as seemingly common as spaghetti and meatballs. Which is saying a lot for a novelty seeker such as myself. I can’t wait to serve this at the party! The looks on my friends’ faces when they try the food, that’s what I’m really in it for. Well, that and eating it.

Spaghetti From Scratch

Spaghetti From Scratch

Spaghetti From Scratch

Spaghetti From Scratch

Spaghetti From Scratch

Spaghetti From Scratch

Spaghetti From Scratch

Spaghetti From Scratch

Spaghetti From Scratch

Bison Fennel Meatballs

Bison Fennel Meatballs

Homemade Spaghetti & Bison Meatballs with Porcini Truffle Sauce

Homemade Spaghetti & Bison Meatballs with Porcini Truffle Sauce

Homemade Spaghetti & Bison Meatballs with Porcini Truffle Sauce

 

Print
Homemade Spaghetti & Bison Fennel Meatballs with Porcini Truffle Sauce

Yield: 32 meatballs, 6-8 servings

Ingredients

    for pasta
  • 9 ounces all purpose flour, plus extra for sprinkling
  • 3 eggs
  • for meatballs
  • 1 lb ground bison
  • 1 egg
  • 1 teaspoon fennel seeds, ground
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 cup whole milk
  • 1/2 cup chopped flat leaf parsley
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup plain, fine bread crumbs
  • 1 heaping tablespoon mushroom powder (mix of dried mushrooms ground to a powder)
  • 1 large garlic clove, finely minced
  • 1 cup finely grated parmesan (or other hard, salty cheese)
  • olive oil for frying
  • to finish
  • one jar of Bertolli Gold Label Porcini & White Truffle Sauce

Instructions

  1. First, make the pasta. In a bowl or on a clean work surface, form a well in your flour. Crack the eggs into the well. Stirring them with your finger, slowly incorporate flour from the sides. Once most of the flour is incorporated and it starts to get crumbly turn it out onto the work surface (if using a bowl) and start to knead, using a bench scraper to pull it together. It will start to come together and form a smooth, elastic ball. If it feels a bit dry, wet your hands and work it some more. If it's sticky, dust the surface with flour and work it in. It should be smooth, pliable, and velvety. When you press the ball of dough with your finger and it bounces back, you're ready to wrap it up in plastic wrap and give it a good rest, about an hour.
  2. While the pasta rests, make your meatballs. Line a tray with parchment paper. In a mixing bowl combine all of the ingredients for the meatballs except the olive oil for frying. Using your hands, gently mix it all to evenly combine. Wash your hands, coat them lightly with oil, and gently roll the mixture into golf ball sized balls, lining them on the parchment as you work. Cover with plastic and chill until ready to fry.
  3. Roll out your pasta into spaghetti according to the manufacturer's instructions on your pasta roller. I usually roll my dough 2-3 times on the widest #1 setting before passing it through the narrower settings. For spaghetti I roll it to a #4 or #5 on my machine before cutting in the attachment depending on how thick I want it. Toss with semolina on a sheet tray to prevent sticking.
  4. Now it's time to fry our meatballs. In a skillet large enough to fit them all without crowding (if you don't have one, just do them in two batches like I do) heat olive oil until shimmering over medium high heat. Brown the meatballs on all sides. This is critical to their wonderful flavor and should take about 7-10 minutes total. Once all the meatballs are brown, pour the jar of sauce into the skillet, and simmer it all over medium low while you cook your pasta.
  5. Bring a large pot of salted water to a boil. Put the fresh pasta in the water and cook until just al dente, about 5-7 minutes.
  6. Drain the pasta and then toss it in the pan with the meatballs and sauce. I usually run a pair of kitchen shears through the spaghetti to make it more tossable and less tangly. Once it's all tossed together, sprinkle with a bit of parsley and cheese over the top and serve it with tongs hot from the pan!
3.1
https://localmilkblog.com/2014/11/homemade-spaghetti-bison-fennel-meatballs-with-porcini-truffle-sauce.html

 

And a big thank you to Bertolli for including me in their progressive dinner party & sponsoring this post! I was compensated for my recipe & photographs, but my opinions (and addiction to this sauce) are, as per usual, all my own. I hope you enjoyed the recipe, and feel free to follow along with #BertolliGoldLabel to see what’s next on our collective menu!

LIVE MORE MAGIC

Get recipes, guides, and tips for elevating the everyday delivered straight to your inbox—Plus our exclusive monthly newsletter, "The Art of Slow Living"! (tips & articles on how to design a life you love, be time rich, & live abundantly!)

You have Successfully Subscribed!

tags: bertolli, bison, dinner party, from scratch, handmade, homemade, italian, meatball, mushroom, pasta, pasti, porchini, sauce, spaghetti, truffle

43 thoughts on “Homemade Spaghetti & Bison Fennel Meatballs with Porcini Truffle Sauce”

  1. Natasha says:
    November 6, 2014 at 1:31 am

    rich light like in your photos should be reserved for rich dishes, and this looks utterly fantastic. love the insertion of bison, i never hesitate to swap for it when I can. and that sauce sound great, go bertolli go!

    Reply
  2. Mary @ The Kitchen Paper says:
    November 6, 2014 at 3:41 am

    Absolutely brilliant! This sounds like the ultimate comfort meal — and those meatballs sound like they’re to-die-for!! Gorgeous pictures, as always! xo

    Reply
  3. Marta @ What should I eat for breakfast today says:
    November 6, 2014 at 5:41 am

    Pasta from scratch is something I always wanted to do. The pasta machine is on my list to buy. But still, I’m going for your meatballs.

    Reply
  4. Miranda says:
    November 6, 2014 at 5:44 am

    People have strange fears, right? I’m afraid of inexplicabel stuff such as clowns, bugs and… dough. I am actively trying to overcome my fear of dough, of having my hands seeped into dough as I mix the ingredients that comprise it. First step was a batch of almond infused scones I baked this week. There were tears brimming in my eyes as I put my hand to said ingredients and mixed them together. But I persevered, because with scones, you are not meant to liger on with the dough, just a quick mix and a quick roll and then you cut them and you bake them and you eat them piping hot and with melting btter, or quince marmalade because I’m portuguese and sometimes rather obviously so. It was a start, those scones. THh main reason for me deciding to face ths fear/disgust of having my hands in dough is my love for italian food, namely for pasta, and my lovely for good ol’ brittish food, namely pies. I usually rely on my husband to do the doughs, the batters, anything that is gooey and requires hands on approaches to the gooeyness, but hey, the man works full time, I’m a homemaker, so if I fancy somink, I might just as well cook it my bloody self, right? All this to say that I have been craving spaghetti meatballs a loooot lately. With homemade pasta (innit strange that the making of the meatballs with my bare hands does not disgust nor send me into bouts of fear induced anxiety as the pasta does?) and all. I have been putting myself into a state of mind where I can just force myself to tackle that pasta single handed, and wasn’t it a good – yummy – coincidence coming here and see this? I want this for lunch and for dinner today! Sadly, bison. Cannot get my hands on that type of meat. WIll dream of it for sure, as I dreamt of deer meat for years until I finaly had it. But I can use other meats, and I can make the pasta. At least I can try to make the pasta, and if husband’s not at home, son will help if I get a panick attack!!He adores making pasta from scratch, so there. And the sauce, I am already planning on how to replicate that tomato sauce, you know? Or at least to get near enough to a tomato mushroom sauce… oh I’ve made myself so hungry, now!!
    http://bloglairdutemps.blogspot.pt/

    Reply
  5. Marisa Franca @ All Our Way says:
    November 6, 2014 at 7:22 am

    We make pasta all the time and love making it. Your recipe looks delicious and I haven’t tried the Bertolli sauces. We really like another brand that is pricey and we wait until it goes on sale but the Bertolli is on my list to try. We love making wild mushroom ravioli. Yummy!! I bet it would taste fantastic. BTW did you have a remote shutter release to get the awesome picture of you holding the cast iron pan??

    Reply
    1. beth says:
      November 6, 2014 at 10:15 am

      Actually, that’s my lovely intern Amanda holding the pan

      Reply
  6. Adele says:
    November 6, 2014 at 7:27 am

    This looks so delicious, Beth! You make me want to eat spaghetti right now! (even if it is 7:30 in the morning) Thanks for sharing! Will have to try sometime.

    Reply
  7. Sarah | Broma Bakery says:
    November 6, 2014 at 9:53 am

    My last name is Fennel so I feel obligated to stop by and say what a great dish this looks like! And gorgeous photos, as always 🙂

    Reply
  8. Amanda says:
    November 6, 2014 at 10:16 am

    Spaghetti never got me all tangled up in excitement, either. But this does look fun. After school project! Pronto!

    Reply
  9. Kristen says:
    November 6, 2014 at 10:58 am

    Oh my goodness… I am so in awe of your talent. What a beautiful post!

    Reply
  10. tracy says:
    November 6, 2014 at 10:14 pm

    your photos are EXCEPTIONAL!! Wow!

    Reply
  11. Pingback: Fall Table Inspiration
  12. Betty says:
    November 7, 2014 at 10:32 am

    Lovely!!! I’ve never tried working with bison before – maybe it’s about time. Beautiful photography.

    Reply
  13. Charlotte says:
    November 7, 2014 at 2:10 pm

    this looks so delicious I need to try this ASAP! hopefully I can buy bison here in vienna..

    Reply
  14. Abby says:
    November 7, 2014 at 4:12 pm

    These photos are incredible, Beth… as always, I’m blown away by your talent. I love everything about this post! <3

    Reply
  15. Marianne says:
    November 7, 2014 at 5:43 pm

    This looks amazing! I looks like such a hearty comfort food but it’s also so original! I will definitely be trying it and this has definitely made me decide to try to post more meals!

    Reply
  16. Thea @ Baking Maqique says:
    November 8, 2014 at 10:17 am

    I love meatballs and these look so good! I can really relate to the feeling of wanting to be a little bit more like this and that. Though I’m actually pretty happy with being just me.

    Reply
  17. Pingback: Local Milk | Homemade Spaghetti & Bison Fennel Meatballs with … » webindex24.ch - News aus dem Web
  18. kristie {birch and wild} says:
    November 9, 2014 at 7:30 pm

    Best pasta of life. I don’t eat gluten of meat, but if I did, I would be all over this. And your photos just slay me. Wow.

    Reply
  19. Ricardo Schillaci says:
    November 10, 2014 at 9:08 am

    Dear Beth:
    Nice recipe and beautiful pics as always.
    Just a question: why are you using Kosher salt instead of regulas salt?
    Best regards

    Reply
  20. Rebecca says:
    November 11, 2014 at 5:25 am

    such amazing photos. We have the same pasta maker which has inspired me to make my own pasta and try get my hands on that sauce. Lovely recipe x

    Reply
  21. Love CompassionateLee says:
    November 11, 2014 at 1:31 pm

    Homemade is best for optimal love & flavor. Now if I could make this recipe look as lovely as it does in your photos. Happy Tuesday, Kirby 🙂

    Reply
  22. ashley o. says:
    November 11, 2014 at 6:47 pm

    I have been quite intrigued to buy some of that sauce and pretty sure this post gave me the extra shove to do so. Italian food is my absolute fave.
    Wonderful recipe xoxo ~Ashley

    Reply
  23. Tante Mali says:
    November 12, 2014 at 3:51 am

    Fantastic, everything is fantastic. The recipes and the pictures. Congratulations to this outstanding blog!
    All my best from Austria
    Elisabeth

    Reply
  24. Anna says:
    November 14, 2014 at 12:04 am

    hi. should i add 1 cup of parmesan to the minced meat? or it should be used for serving pasta at the end?

    Reply
    1. beth says:
      November 19, 2014 at 1:30 am

      It should be added to the meat!

      Reply
  25. Pingback: Fall Dinner Party (and Three-Cheese Lamb Lasagna & Persimmon Gallette!)
  26. Pingback: t.g.i.f. | Impossibly Imperfect
  27. Sette Design says:
    November 15, 2014 at 3:12 pm

    I so agree with the feeling to do things homemade and wear red lipstick, gorgeous photos.
    Cheers from Umbria
    Natalie

    Reply
  28. Joanna says:
    November 15, 2014 at 6:17 pm

    I’ve said it once, I’ll say it again- I stop by to get some inspiration both, when it comes to food and the photography. I never leave disappointed! It’s magical how you can capture the moment in the pictures.

    http://www.allnnothing.com

    Reply
  29. SMAP says:
    November 15, 2014 at 11:58 pm

    Bison is great for strong flavors, lean and gamey. Beautiful pictures, as always!

    http://www.smaphome.com

    Reply
  30. Alycia@foodblogit says:
    November 16, 2014 at 7:06 am

    There is nothing like homemade pasta and the way you bring it to life is outstanding!

    Reply
  31. Suzy @ The Mediterranean Dish says:
    November 18, 2014 at 8:31 pm

    Beth, wow! Your work is absolutely stunning! Beautiful words and photos. I am a newbie blogger and a follower of Local Milk. You are inspiring.

    Reply
  32. Pingback: Impossibly Delicious Fall Recipes | Impossibly Imperfect
  33. Alex Patterson says:
    November 20, 2014 at 1:11 pm

    Beautiful photos and yummy food. Wondering what model pasta machine you use? Thanks!

    Reply
  34. Sini | My Blue&White Kitchen says:
    November 24, 2014 at 4:46 am

    Homemade pasta is such a treat! Love this dish, Beth. I too, often add fennel seeds to meatballs. They give the right zing. Can’t wait to try your version!

    Reply
  35. Aysegul - Ice says:
    November 25, 2014 at 7:23 am

    With the amount of flavor they offer fennel seeds should be used more often… I can only imagine how delicious this dish must have tasted with all the goodness that went into it. And homemade pasta.. So so beautiful, delicious looking, and inspiring…

    Reply
  36. clara says:
    November 25, 2014 at 11:26 am

    wow so happy i stumbled upon your blog! every thing looks so amazing!

    Reply
  37. Pingback: an italian gathering + spicy salted chocolate soufflé | Pinterest Center
  38. Gamma @BoilAndTrouble says:
    December 4, 2014 at 11:44 pm

    Such a wonderful, heartwarming and comforting dish. Thank you for sharing your beautiful work. I’m always impressed with the recipes and pictures. It’s truly inspiring!

    Reply
  39. Pingback: an italian gathering + spicy salted chocolate soufflé | blog3
  40. Sofia says:
    August 22, 2015 at 11:45 am

    Love this recipe tastes amazing.Thanks

    Reply
  41. Patric says:
    June 15, 2020 at 7:15 am

    Wow Beth!
    Whoever made the photos – keep him / her around 😉 It makes anything you do here look so tasty and fun. I can hardly imagine NOT trying this one…

    All the best!
    Patric

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Popular Posts

travel with baby
35 Baby Travel Tips | Infant to 1-Year-Old + Minimalist Baby Packing List
Chocolate-Dipped Pistachio Shortbread + A Giveaway by Beth Kirby
Chocolate-Dipped Pistachio Shortbread + A Giveaway
The Ultimate Paris, France Travel Guide: All the Must See Instagram, Travel Photography, Food, Cafes, Things to do, and Shopping Spot plus Travel Tips for the First Time Visitor! #travel #paris #france
Wander Guide | The Essential Paris Travel Guide & Map
Gathering from Scratch | A Workshop Retreat in the Shenandoah Valley Part 2
  • follow local milk on instagram
  • follow local milk on pinterest
  • follow local milk on facebook
  • follow local milk on instagram
  • follow local milk on twitter
contact

© 2021 Local Milk. All Rights Reserved.

Privacy Policy | Copyright Notice
  • Site Design: the Denizen CO.
  • Devlopment: Alchemy + Aim
JOIN THE
COMMUNITY!
Get my exclusive monthly letter on all things slow living + creative business as well as recipes, free guides, and more!
LIVE MORE MAGIC, EAT MORE MAGIC
Enter your email for inspired tips for elevating the everyday, recipes, travel guides, our new + exclusive 'The Art of Slow Living' monthly newsletter, and more right in your inbox!
THE COMPLETE
SELF-PUBLISHING STARTER KIT
MEET MY NEWEST RESOURCE
COOKBOOK EDITION
Get my gorgeous 25-recipe template and easy-to-follow video tutorials for how to create a custom cookbook with your own recipes, colors, photos, and more!
START PUBLISHING!
THE COMPLETE
SELF-PUBLISHING
STARTER KIT
MEET MY NEWEST RESOURCE
COOKBOOK EDITION
Get my gorgeous 25-recipe template and easy-to-follow video tutorials for how to create a custom cookbook with your own recipes, colors, photos, and more!
START PUBLISHING!