Veal Meatballs with Braised Vegetables

Ingredients for Veal Meatballs with Braised Vegetables

• 600ml reduced-sodium chicken broth (600ml )

• 80ml matzo meal

• 200g brine-cured green olives (150g medium), pitted

• 2 garlic cloves, chopped

• 1 large egg

• 1/2 teaspoons salt

• 1/2 teaspoons black pepper

• 1/4 cup plus 2 tablespoons chopped fresh flat-leaf parsley

• 450g ground veal

• 80ml olive oil plus additional for greasing pan

• 2 medium fennel bulbs (sometimes called anise

• 900g total), stalks cut off and discarded and bulbs halved lengthwise, then cut lengthwise into 1/3-inch-thick slices

• 450g carrots (6 medium), cut diagonally into 1-inch pieces

• 1 tablespoon water

• 2 1/4 teaspoons potato starch

• Accompaniment: lemon wedges

How to make Veal Meatballs with Braised Vegetables

Heat 120ml broth until warm, then add matzo meal and soak 10 minutes.

While matzo soaks, chop enough olives to measure 80ml , then quarter remainder and set aside. Pulse soaked matzo and chopped olives in a food processor along with garlic, egg, 1/4 teaspoons salt, and 1/4 teaspoons pepper until olives and garlic are finely chopped and egg is incorporated. Add 1/4 cup parsley and pulse until parsley is finely chopped.

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

Preheat grill. 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.

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

While meatballs are grilling, heat 45ml 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. Transfer to a plate, then brown carrots in remaining 2 tablespoons oil in skillet, stirring occasionally, 5 to 7 minutes.

Return fennel to skillet and add meatballs, remaining 475ml chicken broth, and remaining 1/4 teaspoons each of salt and pepper. Simmer, covered, until vegetables are tender, about 20 minutes.

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). Remove from heat and sprinkle with remaining 2 tablespoons parsley and quartered olives. Season with salt.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.