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.
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.
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.
Add demi-glace and bring to a simmer.
Mount with butter and pour finished sauce over meatballs.
Ingredients
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
