Meatballs with Fennel and Carrots

 Meatballs with Fennel and Carrots

Ingredients

400g minced beef

1 tablespoon chopped parsley

1 tablespoon mint

2 finely chopped shallots

2 tablespoons panko

1 egg

Salt to taste

Pepper to taste

Olive oil to taste

2 cloves of garlic

1 teaspoon fennel seeds

½ teaspoon coriander seeds

1 teaspoon turmeric

300g diced fennel bulb

100g diced carrots

1 teaspoon turmeric

1 teaspoon paprika

500ml homemade vegetable stock

4 tablespoons lemon juice

Chopped parsley to taste

Preparation

1. In a bowl, combine the minced meat with the parsley, mint, shallots, panko and an egg. Season with salt and pepper and form into balls weighing about 40g each.

2. Heat a frying pan (with a lid) with olive oil, let it heat up and add the meatballs. Cook for about 5 minutes, turning them occasionally. Remove them to a plate and set aside.

3. In a mortar and pestle, combine the garlic, salt, fennel seeds, coriander seeds, a dash of olive oil, crush well and add to the same frying pan.

4. Then add the fennel and carrot and the remaining spices. Pour in the broth and cook until boiling. Return the reserved meatballs to the frying pan. Season with salt, pepper and lemon juice.

5. Cover the frying pan, reduce the heat to low and leave to simmer for 30 minutes. At the end, remove the lid and let the sauce thicken a little. 6. Serve the meatballs with mashed potatoes and sprinkle with chopped parsley.