Braised Meatballs With Artichokes And Fennel
Serves: 2
Lacy Volkman
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
35
Sourness
30
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
450 g
Goat (455 g ground)1 large
Egg White3 tbsps
Bread Crumb (fresh)2 medium
Shallot (minced)1 tsp
Oregano (dried)1 tsp
Dried Dill2 tbsps
Olive Oil1 large
Yellow Onion (chopped)1 large
Tomato (chopped)1.333333 cups
Vegetable Broth (360 ml reduced-sodium)1.5 tbsps
Tomato Paste (reduced-sodium)2 tsps
Lemon Juice1 tsp
Ground CinnamonDirections:
1
Mix the ground meat, egg white, bread crumbs, shallots, oregano, dill, 1/2 teaspoon of the salt, and 1/2 teaspoon 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
2
Form this mixture into 12 golf balls
3
Heat a large pot over medium heat
4
Meanwhile, spread the flour on a plate
5
Swirl the oil into the pot, then roll half the balls in the flour
6
Put them in the pot and brown on all sides
7
(OK, geometry teachers, balls don't have sides
8
But you know what I mean
9
) About 7 minutes will do it
10
Transfer them to a plate and repeat with the remaining balls
11
Dump the onion, fennel, tomato, and artichokes into the pot
12
Stir over the heat until the onion begins to soften, about 3 minutes
13
Pour in the broth; stir in the tomato paste, lemon juice, cinnamon, the remaining 1/2 teaspoon salt, and the remaining 1/2 teaspoon pepper
14
As the mixture begins to simmer, make sure you scrape up any browned bits in the pot
15
Then tuck the meatballs into the simmering sauce and pour any juices on their plate over everything
16
Cover, reduce the heat to low, and simmer slowly for 1 hour
17
Mix the ground meat, egg white, bread crumbs, shallots, oregano, dill, 1/2 teaspoon of the salt, and 1/2 teaspoon 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
18
Form this mixture into 12 golf balls
19
Heat a large pot over medium heat
20
Meanwhile, spread the flour on a plate
21
Swirl the oil into the pot, then roll half the balls in the flour
22
Put them in the pot and brown on all sides
23
(OK, geometry teachers, balls don't have sides
24
But you know what I mean
25
) About 7 minutes will do it
26
Transfer them to a plate and repeat with the remaining balls
27
Dump the onion, fennel, tomato, and artichokes into the pot
28
Stir over the heat until the onion begins to soften, about 3 minutes
29
Pour in the broth; stir in the tomato paste, lemon juice, cinnamon, the remaining 1/2 teaspoon salt, and the remaining 1/2 teaspoon pepper
30
As the mixture begins to simmer, make sure you scrape up any browned bits in the pot
31
Then tuck the meatballs into the simmering sauce and pour any juices on their plate over everything
32
Cover, reduce the heat to low, and simmer slowly for 1 hour