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Meatballs with Fennel and Ricotta

Seared fennel-scented pork meatballs baked in a rich chicken reduction, topped with homemade ricotta, toasted breadcrumbs, and pine nuts.

DinnerPorkFennelMeatballsGourmetHomemade Ricotta
Estimated Nutrition
Calories
1210.1
kcal / serving
4840.4 kcal total
Carbs
35.1g
per serving
140.5 g total
Fat
98.9g
per serving
395.6 g total
Protein
46.3g
per serving
185.2 g total
Cook Time
255
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
2
l
Milk
Full-fat
100
g
Butter
Divided use
1
piece
Egg
Free-range
50
g
Parmesan Cheese
Grated
Fruits
2
piece
Lemon
Juice only
GrainsCereals
50
g
Breadcrumbs
Fresh
Meat
1
piece
Chicken Carcass
500
g
Pork Mince
100
g
Finocchiona Salami
Salami with fennel, finely chopped
NutsSeeds
1
piece
Bay Leaf
For stock
5
piece
Black Peppercorns
1
sprig
Thyme
Fresh
1
piece
Bay Leaf
For onion jam
1
pinch
Sea Salt
For ricotta
1
pinch
Fennel Seeds
1
sprig
Rosemary
Fresh, leaves only, finely chopped
1
sprig
Oregano
Fresh, leaves only, finely chopped
2
tbsp
Pine Nuts
Toasted
1
pinch
Salt
To taste
1
pinch
Black Pepper
To taste
OilsFats
50
ml
Olive Oil
For onion jam
15
ml
Olive Oil
Plus extra for drizzling
Vegetables
0.5
piece
Onion
0.5
stick
Celery
0.5
piece
Leek
2
piece
Onion
Large, thinly sliced
1
piece
Fennel Head
Very thinly sliced

Method

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