Wild Fennel Meatballs

This post is also available in Italiano

Since I went to Sicily, as I told you a few weeks ago talking about the pasta with sardines at sea, I have been cultivating a timid but constant passion for wild fennel.
Wild fennel is a humble plant, it practically grows on its own, and also thrives under adverse conditions. Upon my return from Sicily, I immediately planted it in my balcony, and since then it has been deeply satisfying. There it is, in a small vase, overlooking one of the busiest streets of the city, watered once in a while when I remember, and yet, it continues to generously gift me new branches, also because of the recent rainy spring.

Polpette di finocchietto selvatico

Today I will finally tell you about my favorite wild fennel recipe; I have been wanting to do so for almost a month. I find that wild fennel is good in meatballs, more than in pasta, salads, or omelets; I believe that meatballs best showcase all its flavor. If you can get a few tufts of our favorite seedling, you must try to prepare the wild fennel meatballs.

Wild Fennel Meatballs
Tipo di portata: Antipasto
Cucina: Italiana
Tempo di preparazione: 
Tempo di cottura: 
Tempo totale: 
Porzioni: 1
  • 180 g of wild fennel, boiled and drained
  • 1 egg
  • 1 tablespoon of grated Parmesan cheese
  • 1 teaspoon of bread crumbs
  • oil for frying
  • salt and pepper
  1. The best way to preserve wild fennel is to blanch and freeze it, so our recipe begins with the fennel previously boiled and promptly defrosted for the occasion.
  2. Chop the boiled wild fennel and transfer it into a bowl with a pinch of salt and pepper.
  3. Add the beaten egg and a spoonful of grated Parmesan into the fennel bowl, then mix with a fork.
  4. Adjust the consistency of the dough with the breadcrumbs, and form the flat meatballs, which must be soft but keep their shape.
  5. Heat about an inch of oil in a pan and when it is very hot, at about 180°C (you can check the oil temperature with the apple trick), gently slide in the meatballs.
  6. Cook, or rather fry, the meatballs for a couple of minutes on both sides, and then drain them on a paper towel.
  7. Serve the meatballs warm, or at room temperature, accompanying them with a fresh salad.


Polpette di finocchietto selvatico

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