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Meatballs with fennel seeds in tomato sauce

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Ingredients for 4 servings:

  • 4 Mettwurst sausages, fresh, coarse, organic or from your trusted butcher
  • 4 bratwursts (beef sausages)
  • 4 tsp, heaped fennel seeds
  • 10 tomatoes, ripe and aromatic
  • 6 tbsp olive oil, good

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

for a casserole dish

Squeeze the sausage meat out of the casings and mix it with the ground fennel seeds in a bowl. Knead thoroughly and form into balls. Leave the tomatoes whole, rinse them, and place them in a baking dish, basting with olive oil. Place the meatballs among the tomatoes and toss everything well to coat the tomatoes and meatballs with oil. Braise in a preheated oven at 180-200°C (350-400°F) on the middle rack for about 20 minutes. The tomatoes will burst and release their juices, which mix with the oil and meat juices. Serve with baguette, dark or light.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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