Summer lamb meatballs and braised fennel

Summer Lamb Meatballs with Braised Fennel
This is a perfect summer family meal recipe. Flavourful Mediterranean lamb Meatballs cooked with fragrant fennel.  It will become your family favourite.

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Dinner, Lunch
Servings 6 people

Ingredients
 
 

Instructions
 

  • Preheat oven to 180°C
  • 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.
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