Daniel Doherty cooks meatballs with fennel and ricotta on Saturday Kitchen.
Daniel says: “This is a meatball dish you will not forget in a hurry! A winning combination of pork and fennel is topped with creamy homemade ricotta for a truly mouthwatering meal.”
The ingredients for the chicken stock: 1 chicken carcass, ½ onion, ½ stick of celery, ½ leek, 1 bay leaf, 5 black peppercorns and 1 small sprig fresh thyme.
For the onion jam: 50ml olive oil, 2 large onions, thinly sliced and 1 bay leaf.
For the ricotta: 2 litres full-fat milk,pinch sea salt and 2 lemons, juice only.
For the meatballs: 100g butter, 50g fresh breadcrumbs, 500g pork mince, 100g finocchiona salami (salami with fennel), finely chopped, 1 free-range egg, pinch fennel seeds, 1 sprig fresh rosemary, leaves only, finely chopped, 1 sprig fresh oregano, leaves only, finely chopped, 1 tbsp olive oil, plus extra for drizzling, 1 fennel head, very thinly sliced, 50g Parmesan cheese, grated, 2 tbsp pine nuts, toasted and sea salt and freshly ground black pepper.