Make-Ahead Meatballs with Fennel

Quarantine has introduced me formally to my freezer. We had been occasional pals, open for ice cream for the kids (or me), or for an ice cube or two when I needed to shock some blanched vegetables. Now I open my freezer for ice cream (still), meals when we are spacing out our grocery visits, and to throw into a rocks glass with some hard liquor at the end of a long day. lol for real tho..

So these have become a staple in my freezer, and I hope you like them too! They’re really quick to throw together and are super moist and tender. They also get a really savory flavor from the fennel seeds that is not to be missed.

Servings: Makes about 18 golf ball sized meatballs

Ingredients:

1/2 cup of torn white bread

1/2 cup of milk

1 lb ground beef

1 tsp fennel seeds, crushed

1 egg

1/4 cup of grated parmesan cheese

Kosher Salt

Freshly ground black pepper

In a small bowl, add the torn pieces of bread and cover with the milk. Let soak for 5 minutes. Meanwhile, add the rest of the ingredients into a medium bowl along with 3/4 tsp kosher salt and a good grind of black pepper. Squeeze bread so that most of the milk drains off, and add the bread to the bowl. Mix all the ingredients together by squeezing them together to combine. Do not over mix! ;). Once combined, shape the meatballs into golf ball sized balls and if you’re going to freeze them: place them on a sheet pan. Place into the freezer for 30 minutes, when hardened, place them in a freezer safe bag and keep them for up to 1 month.

When ready to bake: From frozen, preheat the oven to 500F, place meatballs on a lightly oiled sheet tray and bake for 10-12 minutes, turning the sheet tray half way through. The middle of the meatball reads 160F on an instant read thermometer. Remove and serve with your favorite sauce (like my tomato and fennel sauce).

If baking without freezing, bake at 500F for 8-10 minutes turning the pan halfway through, until lightly browned and cooked through.