Veal Meatballs with Braised Vegetables

Veal Meatballs with Braised Vegetables
Photo by Romulo Yanes

Ingredients

  • 7 ounces brine-cured green olives
  • 1 large egg
  • 5 tablespoons olive oil
  • 2 medium fennel bulbs (sometimes called anise; 2 lb total)
  • 1/3 cup matzo meal
  • 2 garlic cloves
  • lemon wedges
  • + 8 more ingredients
    • 1 tablespoon water
    • 6 tablespoons fresh flat-leaf parsley
    • 2 ½ cups reduced-sodium chicken broth
    • ½ teaspoon black pepper
    • 2 ¼ teaspoons potato starch
    • 1 pound ground veal
    • 1 pound carrots
    • ½ teaspoon salt

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

View full recipe at Epicurious

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