Polpette Recipe
toasted fennel beef meatballs, tomato bacon jam
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Ingredients
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Meatballs
Tomato Bacon Jam
Method
Meatballs
- 1
Prepare the fennel beef meatballs
Preheat your oven to 400°F (200°C). In a dry skillet over medium heat, toast the fennel seeds until fragrant, about 2-3 minutes. In a large bowl, combine the ground beef, toasted fennel seeds, minced garlic, bread crumbs, grated Parmesan, egg, salt, and black pepper. Mix until well combined.
- 2
Form and bake the meatballs
Shape the mixture into meatballs, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper. Drizzle with olive oil and bake in the preheated oven for 20-25 minutes, or until cooked through and browned.
Tomato Bacon Jam
- 3
Cook the bacon and prepare the jam
In a skillet over medium heat, cook the diced bacon until crispy. Remove the bacon and set aside, leaving the drippings in the pan. Add the chopped onion and sauté until translucent. Stir in the tomato sauce, brown sugar, apple cider vinegar, cooked bacon, salt, and pepper. Simmer for about 10-15 minutes until thickened.
Serve
- 4
Combine and serve
Serve the baked fennel beef meatballs topped with the tomato bacon jam. Enjoy!
