To prepare a delicious dish with fresh and tasty ingredients, we start by cleaning the vegetables. The first step is to remove the outermost layer of the fennel, which can be tougher and not very pleasant in taste. After cleaning the fennel, we cut it into suitable pieces and then put it in a pot with salted water. It is important to monitor the boiling time, as the fennel should not boil too long to retain its crunchy texture and distinct aroma. The ideal boiling time is about 10 minutes, but it is good to periodically check the consistency of the vegetable.
After the fennel has boiled, we take it out of the water and let it drain well. The next step is to turn it into a smooth puree. Using a blender, we blend the boiled fennel until we obtain a uniform paste. It is essential to press the puree through a strainer using a spoon to remove excess liquid, which will help achieve fluffier meatballs.
In a large bowl, we put the fennel puree and add the beaten egg, grated cheese (which can be telemea or any other type of cheese you prefer), diced ham, breadcrumbs, finely chopped raw onion, minced garlic, and chopped parsley. We season the mixture with salt and pepper, being careful not to overdo it with the salt, as the cheese and ham may already be salty. We mix everything very well so that the ingredients combine perfectly.
After obtaining a homogeneous composition, we start forming the meatballs. We take a portion of the mixture, shape it in our palms to get meatballs of the desired size. It is recommended to first coat the meatballs in flour and then in breadcrumbs to give them a crispy crust when frying.
In a pan, we heat the oil, making sure it is well heated before adding the meatballs. We fry the meatballs on both sides until they become golden and crispy, which takes about 3-4 minutes on each side. Once they are ready, we place them on a plate lined with a kitchen towel to absorb the excess oil.
These fennel meatballs are ideal as an appetizer or main dish, being delicious both warm and at room temperature. Serve them with a fresh salad or a yogurt sauce, and the meal will surely be a success!
After the fennel has boiled, we take it out of the water and let it drain well. The next step is to turn it into a smooth puree. Using a blender, we blend the boiled fennel until we obtain a uniform paste. It is essential to press the puree through a strainer using a spoon to remove excess liquid, which will help achieve fluffier meatballs.
In a large bowl, we put the fennel puree and add the beaten egg, grated cheese (which can be telemea or any other type of cheese you prefer), diced ham, breadcrumbs, finely chopped raw onion, minced garlic, and chopped parsley. We season the mixture with salt and pepper, being careful not to overdo it with the salt, as the cheese and ham may already be salty. We mix everything very well so that the ingredients combine perfectly.
After obtaining a homogeneous composition, we start forming the meatballs. We take a portion of the mixture, shape it in our palms to get meatballs of the desired size. It is recommended to first coat the meatballs in flour and then in breadcrumbs to give them a crispy crust when frying.
In a pan, we heat the oil, making sure it is well heated before adding the meatballs. We fry the meatballs on both sides until they become golden and crispy, which takes about 3-4 minutes on each side. Once they are ready, we place them on a plate lined with a kitchen towel to absorb the excess oil.
These fennel meatballs are ideal as an appetizer or main dish, being delicious both warm and at room temperature. Serve them with a fresh salad or a yogurt sauce, and the meal will surely be a success!
Ingredients
* 2 larger fennels * 1 egg * 50 g ham * 1 small onion * 1-2 cloves of garlic finely chopped or a tablespoon of granulated garlic * parsley * salt and pepper * 2-3 tablespoons of breadcrumbs * 3 tablespoons of grated cheese, Parmesan or Gouda * 1 tablespoon of grated Emmental cheese * oil