I know what I said : "EAT LESS RED MEAT, EAT MORE FISH & VEGETABLES !"

Well, for your information, these meatballs are 1/3 vegetables so without abandoning meat, we’re still making an effort. Okay, it wasn’t really an effort either. I often want to try out recipes that are “UPLIFTING” reinterpretations of older versions. As you may already know, some Italian sausages use fennel seeds and sometimes fresh fennel in the mix. I wanted to test how much vegetables and fresher more vibrant flavours I could include in a meatball recipe without turning it into a vegetable recipe. The answer is approximately 1/3. This 1/3 was a combination of fresh onion, fennel, garlic, lemon zest, rosemary, parsley and then the spices (all very green or fresh in flavor, with no dried oregano, nor thyme nor black pepper this time) such as fennel, anis, coriander and dill seeds and some anis-flavoured booze like ouzo (an old greek trick for meatballs). And of course the egg and breadcrumbs to bind it all together. Make them, freeze some (like I did). They’re really TASTY & TONIC (believe it or not !) … :)