Fennel meatballs


I have peskesi from the village of fennel. I love fennel. It goes into soups, pies, accompanies meat, fish, etc.… what to think first. Today I will make them meatballs. Rustic… those… without the cheese inside, for a pure sweet delicious taste.


  • 1 bunch of fennel (about 100 g cleaned without the twigs and finely chopped)
  • 1 medium chopped onion (50 g)
  • 2 chopped spring onions (50 gr)
  • 50 gr extra virgin olive oil
  • 100 g egg (2 medium eggs)
  • 120 g Flour goh approximately
  • 20 g ouzo
  • Salt Pepper
  • Olive oil for frying


  1. Wash and clean the fennel
  2. Remove all the stalks (hold the stalk upside down with one hand and with the other pulling the leaves, quickly remove the leaves and the stalk remains intact)
  3. Finely chop the fennel
  4. In a small frying pan, pour the olive oil and sauté the onions, quench with ouzo, and then add the fennel. Leave as long as it takes for them to wither.
  5. Then place the fennel with the onions in a bowl, wait for it to cool a bit and add the eggs with the flour, season with salt and pepper, and mix well.
  6. Put olive oil in the pan and with the help of 2 spoons cut bites and fry them.

They are served hot, plain or with a yogurt or tomato sauce or even with a lemon!

  • You can add a little water and make them like fennel pancakes
  • Vary the flour based on how tight you want them
  • If you are fasting, remove the eggs and add self-raising flour or plain flour with a teaspoon of baking powder

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