Veal Meatballs With Braised Vegetables
Serves: 5
Imelda VonRueden
1 January 1970
Based on User reviews:
47
Spice
42
Sweetness
49
Sourness
45
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Matzo Meal1 large
Egg1 tsp
Salt1 tsp
Black Pepper450 g
Ground Veal1 tbsp
Water2.25 tsps
Potato StarchDirections:
1
Heat 1/2 cup broth until warm, then add matzo meal and soak 10 minutes
2
While matzo soaks, chop enough olives to measure 1/3 cup, then quarter remainder and set aside
3
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
4
Add 1/4 cup parsley and pulse until parsley is finely chopped
5
Transfer matzo mixture to a bowl and add veal, mixing gently with your hands until combined
6
Chill, covered, 30 minutes
7
Preheat broiler
8
Line a 15- by 10-inch shallow baking pan or baking sheet with foil, and brush foil with oil
9
Using wet hands, form veal mixture into 1 1/2-inch balls, arranging in 1 layer as formed in baking pan
10
Broil meatballs 4 to 6 inches from heat, turning once with a spatula and tongs, until browned, about 10 minutes total
11
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
12
Brown fennel in 2 batches, turning occasionally, 5 to 7 minutes per batch
13
Transfer to a plate, then brown carrots in remaining 2 tablespoons oil in skillet, stirring occasionally, 5 to 7 minutes
14
Return fennel to skillet and add meatballs, remaining 2 cups chicken broth, and remaining 1/4 teaspoon each of salt and pepper
15
Simmer, covered, until vegetables are tender, about 20 minutes
16
Whisk together water and potato starch in a small bowl
17
Stir into meatball mixture and boil, uncovered, until sauce is thickened slightly, about 2 minutes (sauce will continue to thicken off the heat)
18
Remove from heat and sprinkle with remaining 2 tablespoons parsley and quartered olives
19
Season with salt
20
Heat 1/2 cup broth until warm, then add matzo meal and soak 10 minutes
21
While matzo soaks, chop enough olives to measure 1/3 cup, then quarter remainder and set aside
22
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
23
Add 1/4 cup parsley and pulse until parsley is finely chopped
24
Transfer matzo mixture to a bowl and add veal, mixing gently with your hands until combined
25
Chill, covered, 30 minutes
26
Preheat broiler
27
Line a 15- by 10-inch shallow baking pan or baking sheet with foil, and brush foil with oil
28
Using wet hands, form veal mixture into 1 1/2-inch balls, arranging in 1 layer as formed in baking pan
29
Broil meatballs 4 to 6 inches from heat, turning once with a spatula and tongs, until browned, about 10 minutes total
30
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
31
Brown fennel in 2 batches, turning occasionally, 5 to 7 minutes per batch
32
Transfer to a plate, then brown carrots in remaining 2 tablespoons oil in skillet, stirring occasionally, 5 to 7 minutes
33
Return fennel to skillet and add meatballs, remaining 2 cups chicken broth, and remaining 1/4 teaspoon each of salt and pepper
34
Simmer, covered, until vegetables are tender, about 20 minutes
35
Whisk together water and potato starch in a small bowl
36
Stir into meatball mixture and boil, uncovered, until sauce is thickened slightly, about 2 minutes (sauce will continue to thicken off the heat)
37
Remove from heat and sprinkle with remaining 2 tablespoons parsley and quartered olives
38
Season with salt