Fennel Black Pepper Meatballs

Two kinds of fennel, red wine, and black pepper bring a touch of sophistication to the ever-popular meatball.
  • 1:00 TIME
  • 10 Portions



Ground beef

3/4 lb

Ground veal

3/4 lb

Garlic, minced

1 Tbsp

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, beaten1 ea

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



  1. Pre-heat oven to 350°F.
  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.