fresh, flat leaf Italian parsley, finely minced including stems
garlic, sautéed in olive oil over low heat until browned and soft, about 15-20 minutes and then chopped
white onion, rough chopped then using a blender, combine with 1/4 cup of water
fennel pollen (Amazon)
good pinch /
salt and 1 tsp of ground pepper, adjust after sampling
Preheat the oven to 350.
Using gloves hands, mix everything from the ingredient list together. Pan fry a flattened sample of the meatball mixture until cooked so you can taste for S&P and fennel pollen. Adjust seasoning if needed.
Line a rimmed baking sheet with parchment and spread OO on the sheet
I use a #18 ice cream scoop to make an average size meat ball of 1.5 oz. (scoop meat and press against the side of the bowl to compact, knock off any excess). Place on prepared sheet.
Drizzle with the a bit more olive oil. Bake for about 20 mins then check, using an instant read thermometer for cooked temp of 16o degrees (ground pork), add oven time if necessary.
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