Summer Lamb Meatballs with Fennel and Dill

This is a perfect summer family meal recipe. Flavourful Mediterranean lamb Meatballs cooked with fragrant fennel. It will become your family favourite.

Serves: 4-6


For the meat balls

500g Minced Lamb ( We love Pure South)

1 small onion, chopped finely

50g Diamond Coat’n’Cook Original

1 egg

1 teaspoon cumin

A handful dill, chopped ( We love Superb Herb)

A handful parsley, chopped (We love Superb Herb)


1 fennel bulbs (We love Fresh Grower ) 

3 tbsp extra virgin Avocado Oil ( We love Olivado )
1 cup  dry white wine ( we love Ara Sauvignon blanc )
1 jar of tomato pizza sauce, (We love Chantal Organics)
1 lemon – peel shaved into long strips, then cut into rounds
2 tbsp pine nuts, lightly toasted ( We love Alison’s Pantry)


  1. Preheat oven to 180C
  2. Put the mince in a large bowl with the coat n cook, onion, parsley, dill, ½ tsp salt and a generous grind of black pepper. Mix to combine, then shape into about 30 golf-ball-sized balls.
  3. Trim the fennel, discarding the stalks but reserving the fronds for garnish. Cut each bulb in half lengthways, then cut into 2cm-wide wedges.
  4. Heat a heavy bottomed casserole dish over medium heat. Fry the meatballs in 2 batches with a drizzle of avocado oil, turning regularly, for 5 minutes or until browned all over. Transfer to a plate and set aside.
  5. In the same pan, add some more avocado oil and saute the fennel wedges for 3 minutes or until browned all over. Add the white wine then once it’s bubbling, stir in the tomatoes, lemon and season well.  Once the mix has come to a boil, lower the heat to low, cover the pan and leave to simmer gently for 10 minutes, until the fennel starts to soften.
  6. Stir in the meatballs to the pan and place in the oven for 30 minutes.
  7. Garnish with the pine nuts and reserved fennel fronds.