1. Boil fennel, potatoes and carrots with 4 fingers of salted water. When they are soft, drain them and keep that precious water aside (the magic broth).

2. Blend the vegetables until they become a cream. It doesn't have to be smooth like a velouté, but it doesn't have to be like a plowed field either.

3. In a bowl combine the meat, the finely chopped garlic, the eggs, the breadcrumbs, the salt and the vegetable cream. Mix with your hands, because the hands understand things that the spoon does not.

4. Correct the consistency with more breadcrumbs, until the dough smiles at you. Then form the meatballs as if you were making promises.

5. In a pan with oil and garlic, brown them well. They must have a thin crust, but present: like "I'm good, but I know how to defend myself".

6. Blend with white wine, high flame, without lid. Inhaling the aroma is part of the recipe.

7. Add vegetable broth until halfway up the meatballs. Cover and cook until a light and tender cream forms.

💬 Grandma's note:

“Meatballs are not counted, they are stolen from the plate when no one is looking.”