Fennel Casserole with Meatballs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 4 tuber / n fennel
- 8 large potato (s)
- 500 g minced meat, mixed
- 1 packet mozzarella
- 1 pack pine nuts
- 2 cans tomato (s), chunky
- 1 onion (s)
- 2 cloves garlic)
- 2 egg (s)
- rosemary
- thyme
- salt and pepper
- sugar
- Paprika powder
- Meat broth, grains
Print Recipe
Pin Recipe Instructions
- Anyone who has had bad experiences with fennel tea in their childhood should try this processing method for fennel.
- Peel and quarter the potatoes, halve the fennel bulbs (put the greens aside), remove the stalk, halve again and cut into 1cm thick strips. Peel and finely chop onions and garlic. Chop all the herbs, including the fennel greens.
- Season the minced meat to taste (salt, pepper, paprika), add 2 eggs and mix.
- Sweat the onions and garlic with a little olive oil in the pan until translucent. Then add the fennel and the potato wedges and fry for 2 minutes. Deglaze with the chunky tomatoes, season well and season with the herbs, as well as the granulated stock, paprika powder, salt and pepper. Simmer everything together for about 10 minutes, then season carefully.
- Then put everything in a baking dish. Shape the minced meat into small balls and place in the mixture. Place the pine nuts and mozzarella on top and place in the preheated oven at 160 ° C for 35 - 40 minutes.
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