Fennel meatballs in tomato sauce are a delightful recipe from Mediterranean tradition, particularly popular in Southern Italy, where wild fennel grows abundantly and lends an unmistakable fragrance to dishes. These tender and flavorful meatballs are enhanced by the fresh and aromatic notes of fennel, perfectly complementing the rich taste of the tomato sauce. Ideal to serve as a main course or an appetizer, fennel meatballs are a rustic recipe that brings the flavors of the countryside and home cooking to the table, perfect for a genuine and character-rich meal.
- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian Regional
- Region: Sicily
- Seasonality: Spring, Autumn
Ingredients
- 5 oz wild fennel (boiled sprigs)
- 2 eggs
- 1/3 cup breadcrumbs
- 3/4 cup fresh bread crumbs
- 3/4 oz cheese
- 2 cups tomato sauce
- salt
- 1 clove garlic
- black pepper
- extra virgin olive oil
Steps
To prepare fennel meatballs in tomato sauce, start by boiling the fennel, once cooked and drained, extract 5 oz of sprigs. Chop them with scissors or a knife and place them in a bowl. Add the fine breadcrumbs, coarsely crumbled fresh bread crumbs, grated cheese, a pinch of salt, and a sprinkle of black pepper. Beat two eggs and add them to the ingredients. Mix everything well with a fork. Heat a generous drizzle of oil in a pan. Then proceed to form slightly flattened meatballs and fry them in the hot oil, turning them on both sides. They should cook for about 5 minutes or until they are slightly golden on both sides.
Meanwhile, heat a drizzle of oil in a saucepan and add a peeled clove of garlic. As soon as it starts to sizzle, add the tomato sauce and season with a pinch of salt. Bring to a boil.As soon as the meatballs are ready, remove them from the pan and plunge them into the sauce. Once the sauce has returned to a boil, cover with a lid, lower the heat to the minimum, and let cook for 20 minutes.
