Ingredients:

  • 1 pound sweet Italian sausage, casings removed
  • 1/2 cup breadcrumbs, preferably Italian-style
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup milk
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon fennel seeds, crushed
  • 2 tablespoons fresh parsley, chopped (optional)
  • 2 tablespoons olive oil
  • 1 large bulb of fennel, diced (about 2 cups)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup chicken broth or white wine
  • Fresh parsley for garnish (optional)

Instructions:

  1. In a large bowl, combine sweet Italian sausage, breadcrumbs, Parmesan cheese, milk, egg, salt, pepper, garlic powder, onion powder, oregano, crushed fennel seeds, and parsley. Mix until just combined but do not overmix.
  2. Use your hands to form the mixture into meatballs, about 1 to 1.5 inches in diameter. Place meatballs on a baking sheet and chill in the refrigerator for 10 minutes.
  3. In a large skillet, heat olive oil over medium heat. Add diced fennel, and chopped onion. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for an additional 1-2 minutes until fragrant.
  4. Carefully add meatballs to the skillet, browning on all sides for about 8-10 minutes. Pour in chicken broth or wine, cover, and simmer for 10 minutes or until meatballs reach an internal temperature of 165°F (74°C).
  5. Garnish with fresh parsley and serve warm.