Braised Meatballs with Artichokes and Fennel

Ingredients for Braised Meatballs with Artichokes and Fennel

• 450g (455 g) ground goat

• 1 large egg white

• 3 tablespoons fresh bread crumbs

• 2 medium shallots, minced

• 1 teaspoon dried oregano

• 1 teaspoon dried dill

• 1 teaspoon salt, halved and used in two places in the recipe

• 1 teaspoon freshly ground black pepper, halved, same as with the salt

• 120ml (225 g) wholemeal flour

• 2 tablespoons olive oil

• 1 large yellow onion, chopped

• 1 large fennel bulb, any stems and fronds removed, the tough root end sliced off and discarded, then the bulb itself chopped

• 1 large tomato, chopped

• 450g (455 g) fresh baby artichokes, trimmed

• or one 350g (one 340-g) package whole or quartered frozen baby artichokes (no need to thaw)

• 325ml (360 ml) reduced-sodium vegetable broth

• 1 1/2 tablespoons reduced-sodium tomato paste

• 2 teaspoons lemon juice

• 1 teaspoon ground cinnamon

1. Mix the mince, egg white, bread crumbs, shallots, oregano, dill, 1/2 teaspoons of the salt, and 1/2 teaspoons of the pepper in a medium bowl until uniform—that is, until the spices are spread evenly throughout; the bread crumbs, too; and the egg white is no longer visible as a scummy film. Form this mixture into 12 golf balls.

2. Heat a large pot over medium heat. Meanwhile, spread the flour on a plate. Swirl the oil into the pot, then roll half the balls in the flour. Put them in the pot and brown on all sides. (OK, geometry teachers, balls don't have sides. But you know what I mean.) About 7 minutes will do it. Transfer them to a plate and repeat with the remaining balls.

3. Dump the onion, fennel, tomato, and artichokes into the pot. Stir over the heat until the onion begins to soften, about 3 minutes.

4. Pour in the broth; stir in the tomato paste, lemon juice, cinnamon, the remaining 1/2 teaspoons salt, and the remaining 1/2 teaspoons pepper. As the mixture begins to simmer, make sure you scrape up any browned bits in the pot. Then tuck the meatballs into the simmering sauce and pour any juices on their plate over everything. Cover, reduce the heat to low, and simmer slowly for 1 hour.

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.