Fennel Black Pepper Meatballs
Two kinds of fennel, red wine, and black pepper bring a touch of sophistication to the ever-popular meatball.
Ingredients
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Ground beef -- 3/4 lb
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Ground veal-- 3/4 lb
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Garlic, minced --1 Tbs
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Shallot, minced -- 1 Tbsp
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Scallion, sliced 1/8 inch -- 1 Tbsp
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Fennel seeds, toasted, ground -- 1 tsp
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Kosher salt, fine -- 2 tsp
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Black pepper, cracked -- 1 tsp
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Worcestershire sauce -- 2 Tbsp
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Egg, beaten -- 1 each
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Panko breadcrumbs -- 1/2 cup
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Olive oil -- 3 Tbsp
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Fennel bulb, julienned -- 1/4 cup
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Red wine -- 3 Tbsp
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Minor’s® Classical Reductions™ Reduced Brown Stock, prepared as demi glace -- 1/4 cup
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Butter, in 1/4-inch cubes -- 2 Tbsp
Preparation
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1Preheat oven to 350°.
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2In 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.
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3In 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.
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4Return skillet to the heat, add julienned fennel and cook until caramelized, about 3 minutes.
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5Deglaze with red wine and reduce au sec, or almost dry.
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6Add demi glace and bring to a simmer.
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7Mount with butter and pour finished sauce over meatballs.
Serving Suggestion/Variation
Serve with cheesy polenta and freshly shaved hard cheese.
Components
