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+ servings
Polpette di finocchietto

Wild Fennel Meatballs

Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Antipasto
Cuisine Italiana
Servings 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


  • 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.
  • Chop the boiled wild fennel and transfer it into a bowl with a pinch of salt and pepper.
  • Add the beaten egg and a spoonful of grated Parmesan into the fennel bowl, then mix with a fork.
  • Adjust the consistency of the dough with the breadcrumbs, and form the flat meatballs, which must be soft but keep their shape.
  • 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.
  • Cook, or rather fry, the meatballs for a couple of minutes on both sides, and then drain them on a paper towel.
  • Serve the meatballs warm, or at room temperature, accompanying them with a fresh salad.
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