Fennel Black Pepper Meatballs

Name: Fennel Black Pepper Meatballs
Total time: 60 s
Yield: 10

Two kinds of fennel, red wine, and black pepper bring a touch of sophistication to the ever-popular meatball.

Ingredients

Ground beef -- 3/4 lb
Ground veal-- 3/4 lb
Garlic, minced --1 Tbs
Shallot, minced -- 1 Tbsp
Scallion, sliced 1/8 inch -- 1 Tbsp
Fennel seeds, toasted, ground -- 1 tsp
Kosher salt, fine -- 2 tsp
Black pepper, cracked -- 1 tsp
Worcestershire sauce -- 2 Tbsp
Egg, beaten -- 1 each
Panko breadcrumbs -- 1/2 cup
Olive oil -- 3 Tbsp
Fennel bulb, julienned -- 1/4 cup
Red wine -- 3 Tbsp
Minor’s® Classical Reductions™ Reduced Brown Stock, prepared as demi glace -- 1/4 cup
Butter, in 1/4-inch cubes -- 2 Tbsp

Preparation

1

Preheat oven to 350°.
2

In a bowl add beef, veal, garlic, shallots, scallions, fennel seeds, salt, pepper, Worcestershire sauce, egg, and panko. Mix gently until evenly mixed. Form into 2 oz meatballs.
3

In a cast-iron skillet over medium high heat, add oil and heat until the oil shimmers. Add meatballs and brown evenly on all sides, about 6-8 minutes. Place skillet in the oven and cook meatballs until internal temperature reaches 155°F. Remove and transfer to serving dish; cover with foil.
4

Return skillet to the heat, add julienned fennel and cook until caramelized, about 3 minutes.
5

Deglaze with red wine and reduce au sec, or almost dry.
6

Add demi glace and bring to a simmer.
7

Mount with butter and pour finished sauce over meatballs.

Serving Suggestion/Variation

Serve with cheesy polenta and freshly shaved hard cheese.

Components

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