Wash, peel and chop the onion.
Brown in Lesieur olive oil.
Wash and chop the parsley.
Grind the fennel seeds in a mortar.
Mix together the chopped onion, parsley, fennel seeds and breadcrumbs in a mixing bowl.
Add the meat and the beaten egg.
Season with salt and pepper.
Shape into a ball, place in a mixing bowl, cover and put it aside in the fridge for 1 hour.
Then shape into egg-sized meatballs.
Put the flour on a plate and roll the meatballs in it.
Heat the peanut oil in a pan (to approximately 180°C).
Place the meatballs in the pan.
The meatballs are ready when they become dark in colour.
Remove the meatballs with a skimming ladle and place on absorbent kitchen paper.