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Carrot and Fennel Meatballs




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Our friend Adrianna, whose lens is often behind the pretty herb images on our website, is also a fantastic cook. Every now and then, she will show up at a recipe shooting, proposing new favorite dishes for the Journal. Inspired by the Romanian Chiftele, these juicy meatballs are the most recent dish she has contributed. While making this recipe, we recommend having some flour on the side in case the balls get too sticky or hard to manage. Keeping the mixture in the fridge for about an hour before forming the balls will also help them get more solid.




Peel and grate the potato and carrot; squeeze with your hands to remove excess water. Finely chop the onion and garlic cloves.


Heat a tablespoon of vegetable oil in a skillet over medium heat. Add the cracked fennel seeds, onions, garlic, potato, and onion and saute until tender, for approximately 5 mins. Set aside to cool.


In a large bowl, add the onion/potato mixture, ground meat, eggs, breadcrumbs, salt, and pepper. Using your hands, mix everything very well till you have a homogeneous mixture. 


Form meatballs approximately the size of a large walnut, then flatten the balls into patties.

Add oil to a large skillet and fry on both sides for 3-4 mins per side until golden brown. Serve hot.


400 g minced meat (½ pork, ½ beef)
1 large potato, grated
1 carrot, grated
1 small onion, finely chopped
2 cloves garlic finely minced
1 egg
¼ cup (30 g) breadcrumbs
 tsp Fennel Seeds crushed
Sea salt & pepper, to taste
Some good quality vegetable oil for frying



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