Fennel Black Pepper Meatballs


  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. Deglaze with red wine and reduce au sec, or almost dry.
  5. Add demi-glace and bring to a simmer. 
  6. Mount with butter and pour finished sauce over meatballs.


  • 1 tsp black pepper, cracked
  • 2 tbsp butter, in 1/4 in cubes
  • 1/4 cup Minor’s® Classical Reductions™ Reduced Brown Stock, prepared as demi glace
  • 1 each egg(s), beaten
  • 1/4 cup fennel, bulb, julienned
  • 1 tsp fennel, seeds, toasted, ground
  • 1 tbsp garlic, minced
  • 3/4 lb beef, ground
  • 3/4 lb veal, ground
  • 3 tbsp oil, olive
  • 1/2 cup panko breadcrumbs
  • 3 tbsp red wine
  • 2 tsp salt, kosher , fine
  • 1 tbsp Scallions, sliced 1/8 in
  • 1 tbsp shallot(s), minced
  • 2 tbsp Worcestershire sauce