Check out this tutorial video on how to make these delicious Meatballs with Fennel & Dill recipe. Brought to you with a touch of Olivado's extra virgin olive oil.
For the meat balls 500g / 1.1lb Minced Lamb 1 small onion, chopped finely 50g / 1.7oz breadcrumbs 1 egg 1 teaspoon cumin A handful dill, chopped A handful parsley, chopped
1 fennel bulbs 3 Tbsp Extra Virgin Avocado Oil 1 cup dry white wine 1 jar of tomato pizza sauce 1 lemon – peel shaved into long strips, then cut into rounds 2 Tbsp pine nuts, lightly toasted
Preheat oven to 180°C / 355°F.
Put the mince in a large bowl with the breadcrumbs, onion, parsley, dill, ½ tsp salt and a generous grind of black pepper. Mix to combine, then shape into about 30 golf-ball-sized balls.
Trim the fennel, discarding the stalks but reserving the fronds for garnish. Cut each bulb in half lengthways, then cut into 2cm-wide wedges.
Heat a heavy bottomed casserole dish over medium heat. Fry the meatballs in 2 batches with a drizzle of avocado oil, turning regularly, for 5 minutes or until browned all over. Transfer to a plate and set aside.
In the same pan, add some more avocado oil and saute the fennel wedges for 3 minutes or until browned all over. Add the white wine then once it’s bubbling, stir in the tomatoes, lemon and season well. Once the mix has come to a boil, lower the heat to low, cover the pan and leave to simmer gently for 10 minutes, until the fennel starts to soften.
Stir in the meatballs to the pan and place in the oven for 30 minutes.
Garnish with the pine nuts and reserved fennel fronds.