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recipe for lamb meatballs with fennel sauce

Claire Jul 16, 2007 10:57 AM

Hi. I was in Florence recently and had a wonderful dish there. It featured tiny lamb meatballs that were very lemony and lightly flavored with anise seed. The sauce had a fine dice of carrots and pieces of fennel. It was slightly creamy, but I don't think there was dairy in the ingredients. It was served over penne. I've looked for similar recipes in Italian cookbooks, and have come up empty handed. Does anyone have a recipe like what I've described, or know of a cookbook that would include something like it? Thanks everyone.

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  1. k
    KesefGadol RE: Claire Jul 16, 2007 10:58 AM


    1 Reply
    1. re: KesefGadol
      Claire RE: KesefGadol Jul 16, 2007 11:45 AM

      Thanks KesefGadol, but that reply doesn't give me a lot of information. Can you elaborate?

    2. t
      tartiflette RE: Claire Jul 16, 2007 12:01 PM

      This recipe looks like a good start:

      You'd probably need to tweak the seasonings to get the lemon/anise flavouring and the recipe uses veal instead of lamb, but the sauce seems to be a match for what you describe.

      Given the use of matza meal, this is probably a derivation of a traditional dish for Italian Jews, so you may have some luck leafing through Mediterranean Jewish cookbooks.

      1 Reply
      1. re: tartiflette
        Claire RE: tartiflette Jul 16, 2007 01:23 PM

        Thanks so much tartifflette! I think the feeling of the dish is similar to the one I had. I can certainly start with this and tweak it as you said. It's interesting that they use potato starch to thicken the sauce. I think that's what probably gave the dish I enjoyed its body and creaminess.

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