Directions

1. Toss meatballs in 1 tablespoon of olive oil and grill over medium heat, rolling to char all sides. Start to finish, this will take 8-12 minutes. Set aside to keep warm.
2. Trim long stalks and fronds off fennel, leaving one inch of stalk attached to bulb. Reserve fronds. Cut off any hard or bruised marks on bulb and shave just the bottom of the core (keeping the core intact helps keep the slices together for grilling).
3. Brush each side with olive oil or gently toss, being careful to keep fennel together. Sprinkle with salt and pepper. This will take about 1/3 of your oil.
4. Lay slices on a grill over medium heat, about 3 minutes each side or until you get a nice char and fennel is just tender. Arrange on a platter.
5. Whisk 2 tablespoons of olive oil with juice from one lemon, zest, herbs and salt and pepper to taste. Drizzle all over warm fennel. Sprinkle shaved parmesan all over fennel. Delicious warm or at room temperature.
6. Serve meatballs alongside warm fennel salad with a crusty baguette.