Lamb Fennel Meatballs with Parsnip Fries

This mediterranean bowl is elevated comfort food that you'll won't want to share! Lamb fennel meatballs and roasted parsnip fries and veggies are perfectly complimented with a delicious vinaigrette using our Smeralda Green Apple White Balsamic. Buon appetito!

Lamb with Fennel Meatballs

• 1 lb of Ground Lamb

• 1/2 cup of Finely diced fennel
• 1/2 cup of Finely diced yellow onions
• 1 tbsp Smeralda Green Apple White Balsamic 
• 1/2 tsp Garlic Powder
• 1 tsp Dried Thyme
• 1/2 tsp Fine Sea Salt + extra
• 1/2 tsp Black Ground Pepper
• 2 tbsp Panko Bread Crumbs
• Della Terra Extra Virgin Olive Oil

In a medium pan on medium heat 1/2 tbsp of EVOO and add the diced onion, fennel, and a pinch of salt. Sauté for 2-3 minutes.

1. Add 1 tbsp of Smeralda Green Apple Balsamic to the pan and cook down for another 2-3 minutes until the onions are translucent.
2. Remove from heat and allow to cool.
3. In a medium mixing bowl add; Ground Lamb, Garlic Powder, Thyme, Salt, black pepper, panko bread crumbs and the cooked onions and fennel. Mix all ingredients until combined.
4. Roll meatballs, about 2 tbsp per meatball. Place on a parchment-lined sheet.
5. On medium heat, heat a medium pan with enough olive oil to cover the bottom of the pan.
6. Add the meatballs to the pan and allow to brown for 2 minutes then flip. Lower the heat to medium-low and cover for 5-10 minutes or until the internal meatball temperature reaches 160F.

Parsnips Fries

Ingredients:

• 6 Parsnips, cut into long strips

• 2 tbsp Della Terra Extra Virgin Olive Oil
• 1 tsp Fine Sea Salt
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder

Instructions:

1. Preheat Oven to 425F and prepare a baking sheet with parchment paper.
2. Combine the parsnips with all the spices and olive oil and arrange them on the parchment paper, making sure they are not touching.
3. Bake for 20-25 minutes.

Smeralda Green Apple White Balsamic Vinaigrette

• 1/3 cup 

  Della Terra Extra Virgin Olive Oil
• 1/4 cup Smeralda Green Apple White Balsamic
• 1/2 tsp Fine Sea Salt
• Pinch of Ground Black Pepper
• 2-3 tbsp of Chopped Fresh Mint

Instructions:
Combine in a small jar and shake to mix.

Bowl Assembly

• Tzatziki or spring greens

• Parsnip Fries
• Lamb Meatballs
• Sliced Mini Cucumbers 
• Halved Cherry Tomatoes
• Sliced Green Olives
• Peperoncini Peppers
• Feta
• Fresh Mint
• Smeralda Green Apple White Balsamic

In a bowl or plate, spread 1/2 cup of Tzatziki or greens. Top with parsnip fries, lamb meatballs, cucumbers, tomatoes, feta, olives, peperoncini, and fresh mint. Drizzle bowl with Smeralda Green Apple White Balsamic Vinaigrette and serve with warmed Greek pita. Enjoy!

Recipe collaboration with The Slotted Spoons