VEAL MEATBALLS WITH BRAISED VEGETABLES
We've lightened traditional meatballs with veal and added Mediterranean accents to achieve a bright, springtime flavor. Chicken broth and matzo meal take the place of milk and bread crumbs to keep the meatballs exceptionally tender.
Categories Food Processor Beef Olive Vegetable Braise Broil Passover Quick & Easy Dinner Veal Kosher Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- 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 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 broiler. 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.
- Broil meatballs 4 to 6 inches from heat, turning once with a spatula and tongs, until browned, about 10 minutes total.
- 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. 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 2 cups chicken broth, and remaining 1/4 teaspoon 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.
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Mike Tracey
[email protected]This is a great recipe! The meatballs were tender and flavorful, and the vegetables were perfectly cooked.
Jordan Petersen
[email protected]I'm not a big fan of veal, but these meatballs were surprisingly good. The vegetables were also very tasty.
Anus Shahid
[email protected]This dish was a bit too salty for my taste, but otherwise it was very good.
Danny Heath
[email protected]The meatballs were a bit overcooked, but the vegetables were delicious.
Azeemullah Khan
[email protected]I've made this dish several times and it always turns out great. It's a family favorite!
Kalsoom Ahmed
[email protected]This is my new favorite meatball recipe! The meatballs are so tender and juicy, and the vegetables are perfectly cooked.
Syful Islam
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the meatballs and vegetables.
Gull Baloch
[email protected]Not a fan. The meatballs were bland and the vegetables were mushy.
RubeL PRO 360
[email protected]This dish was so easy to make and it turned out so well! The meatballs were moist and flavorful, and the vegetables were perfectly cooked.
Gordon Reilly
[email protected]The meatballs were a bit dry, but the vegetables were delicious. I think I'll try adding some more moisture to the meatballs next time.
Khuram Shehzad Nasir
[email protected]These veal meatballs were incredibly tender and flavorful. The braised vegetables added a delicious sweetness and depth of flavor to the dish. I will definitely be making this recipe again!