While these are softer in texture than your typical meatballs, they deliver big, meaty flavour.
While these are softer in texture than your typical meatballs, they deliver big, meaty flavour. The combo of spicy dried chipotle and fennel is reminiscent of Italian sausages. Serve over pasta or veggie noodles with your favourite tomato sauce.
Heat 1 tsp (5 mL) oil and butter in large frying pan set over medium-high heat. When hot, add fennel, fennel seeds, crushed pepper and salt; reduce heat to medium. Stir often, until soft, 6 to 8 minutes. Add garlic and pine nuts; stir often until fragrant, 2 to 3 minutes. Remove from heat; cool mixture slightly.
Toss into a food processor; pulse to coarsely chop, and then add remaining ingredients. Pulse until well mixed; scrape down sides occasionally. Let stand for 10 minutes so ingredients absorb. (Make ahead: cover and refrigerate mixture overnight.) Form mixture into walnut-sized balls.
For coating, in small bowl, combine Parmesan and panko. Working with one meatball at a time, gently dredge in coating.
Heat oil and butter in large frying pan (preferably non-stick) set over medium-high heat. When hot, add balls (work in batches if needed). Fry until golden, turning balls over gently, 6 to 8 minutes. Keep warm in 375°F (190°C) oven until serving.
Nutrients per serving (meatball): 104 calories, 4 g protein, 5 g fat (1 g saturated fat), 11 g carbohydrates (2 g fibre), 16 mg cholesterol, 230 mg sodium