This dish got some mixed reviews, I loved it, hubby not so much. This dish came about with some more experimentation. I was in the grocery store and saw a fennel bulb. I had never cooked with fennel before or even tasted it before, so of course I bought it to see what I could do with it. I noodled on a few ideas but nothing really struck me. Last night I decided to just have a go at it and see what would happen. We had bought a variety pack of frozen meats from Perry’s about a week ago and it came with some ground sausage. I usually default to meatballs when I am working this ground meat that I want to try and make a little interesting.
Even though Hubby wasn’t crazy about the dish, I loved it. He couldn’t put his finger on why but I think he just didn’t like the gorgonzola, you either love the stuff or hate it. I encourage you that if you like fennel and you like gorgonzola this is a dish to give a try. It is very flavorful and filling, but apparently not everyone will love it.
Sausage Meatballs in Fennel & Onions
1 lb ground sausage
1 Tbs olive oil
1/2 fennel bulb thinly sliced
1/2 onion thinly sliced
2 cloves of garlic
1/4 cup white wine
Season ground sausage with salt and pepper, form into meatballs.
Heat skillet at med-high heat with olive oil, add onion, garlic and fennel, sauté until translucent.
Add white wine and meatballs, cover and cook for about 10 minutes, until done.
I tossed mine into the broiler for just a few minutes to give them some color.
Gorgonzola Mash Potatoes
4 russet potatoes, peel and chopped
1/2 cup low fat buttermilk
2 Tbs butter
3 Tbs gorgonzola crumbles
1/2 tbs fennel leaves, minced
1/2 tsp garlic powder
Salt & Pepper to taste
Put pot of water to boil, sprinkle with salt. When water comes to a boil add potatoes, cook till tender.
Drain potatoes and return to pot. Set burner at a low heat, add in remaining ingredients. Using a handheld blender, blend potatoes till smooth.
Serve meatballs over potatoes, garnish with minced fennel leaves.