Veal Meatballs with Braised Vegetables

Name: Veal Meatballs with Braised Vegetables
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 454 grams carrots (6 medium), cut diagonally into 1-inch pieces; 1 large egg; 2 mediums fennel bulbs (sometimes called anise; 2 lb total), stalks cut off and discarded and bulbs halved lengthwise, then cut lengthwise into 1/3-inch-thick slices; 59 milliliters chopped fresh flat-leaf parsley; 2 garlic cloves, chopped; 454 grams ground veal; 4 servings Accompaniment: lemon wedges; 20 fl. oz.s 1/2 cups reduced-sodium chicken broth; 79 milliliters matzo meal; 198 grams brine-cured green olives (1 cup medium), pitted; 5 Tbsps olive oil plus additional for greasing pan; 2 teaspoons potato starch; 1 teaspoons salt; 1 Tbsp water

Veal Meatballs with Braised Vegetables might be just the main course you are searching for. This recipe covers 33% of your daily requirements of vitamins and minerals. One serving contains 551 calories, 31g of protein, and 33g of fat. This recipe serves 4. A mixture of pepper, olive oil plus additional, water, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It is a good option if you're following a dairy free diet.

Instructions

Heat 1/2 cup broth until warm, then add matzo meal and soak 10 minutes.

Ingredients you will need

Matzo Meal

Broth

While matzo soaks, chop enough olives to measure 1/3 cup, then quarter remainder and set aside. Pulse soaked matzo and chopped olives in a food processor along with garlic, egg, 1/4 teaspoon salt, and 1/4 teaspoon pepper until olives and garlic are finely chopped and egg is incorporated.

Ingredients you will need

Garlic

Olives

Pepper

Matzo

Salt

Egg

Equipment you will use

Food Processor

Add 1/4 cup parsley and pulse until parsley is finely chopped.

Ingredients you will need

Parsley

Transfer matzo mixture to a bowl and add veal, mixing gently with your hands until combined. Chill, covered, 30 minutes.

Ingredients you will need

Matzo

Veal

Equipment you will use

Bowl

Preheat broiler. Line a 15- by 10-inch shallow baking pan or baking sheet with foil, and brush foil with oil. Using wet hands, form veal mixture into 1 1/2-inch balls, arranging in 1 layer as formed in baking pan.

Ingredients you will need

Veal

Cooking Oil

Equipment you will use

Baking Sheet

Baking Pan

Broiler

Aluminum Foil

Broil meatballs 4 to 6 inches from heat, turning once with a spatula and tongs, until browned, about 10 minutes total.

Ingredients you will need

Meatballs

Equipment you will use

Spatula

Tongs

While meatballs are broiling, heat 3 tablespoons oil in a 12-inch heavy skillet (2 to 3 inches deep) over moderately high heat until hot but not smoking. Brown fennel in 2 batches, turning occasionally, 5 to 7 minutes per batch.

Ingredients you will need

Meatballs

Fennel

Cooking Oil

Equipment you will use

Frying Pan

Transfer to a plate, then brown carrots in remaining 2 tablespoons oil in skillet, stirring occasionally, 5 to 7 minutes.

Ingredients you will need

Carrot

Cooking Oil

Equipment you will use

Frying Pan

Return fennel to skillet and add meatballs, remaining 2 cups chicken broth, and remaining 1/4 teaspoon each of salt and pepper. Simmer, covered, until vegetables are tender, about 20 minutes.

Ingredients you will need

Salt And Pepper

Chicken Broth

Vegetable

Meatballs

Fennel

Equipment you will use

Frying Pan

Whisk together water and potato starch in a small bowl. Stir into meatball mixture and boil, uncovered, until sauce is thickened slightly, about 2 minutes (sauce will continue to thicken off the heat).

Ingredients you will need

Potato Starch