Step 1
Process the chicken, fennel fronds, dill sprigs and parsley sprigs in a food processor until finely chopped. Season with salt and pepper.
Step 2
Using slightly damp hands, roll 1½ tbs of chicken mixture into a ball. Transfer to a plate. Repeat with remaining mixture. Place in the fridge for 30 mins to chill.
Step 3
Meanwhile, combine the teff and paprika in a medium saucepan. Pour in half the stock and 1 cup (250ml) water. Place over high heat and bring to the boil. Reduce heat to low and cook for 15-20 mins or until teff is tender.
Step 4
Add half the oil to a frying pan over medium-high heat. Add the meatballs and cook, turning often, for 3-5 mins or until golden brown. Transfer to a plate.
Step 5
Add remaining oil to the pan. Add onion and cook, stirring, for 5-8 mins or until golden. Add garlic and cook for 1 min or until aromatic. Add the sliced fennel and mushroom. Cook, stirring, for 5 mins or until vegetables are tender. Pour over the remaining stock. Bring to the boil. Reduce heat to low. Add teff mixture and combine.
Step 6
Arrange meatballs over the teff. Cook, covered, for 15-20 mins or until heated. Set aside, covered, for 10 mins to rest.
Step 7
Meanwhile, to make the shaved fennel salad, combine the fennel, parsley, lemon juice, lemon zest and olive oil. Top meatballs with a bit of salad. Transfer remaining salad to a serving bowl and serve with meatballs.