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Veal Meatballs with Braised Vegetables

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Veal Meatballs with Braised Vegetables

Veal Meatballs with Braised Vegetables

amanda

Equipment

  • - Meat Grinder with Attachments: Essential for grinding veal meat finely, which enhances texture in meatballs.

  • - Cutting Board Set: A versatile tool for preparing ingredients, ensuring cleanliness and organization in the kitchen.

  • - High-Sided Saucepan: Ideal for braising vegetables, allowing ample space for cooking and simmering sauces.

  • - Meat Tenderizer: Useful in the meatball preparation process to tenderize and flatten veal before mixing it with other ingredients.

  • - Cooking Utensils Set: Includes various tools such as spatulas and spoons necessary for preparing meatballs and cooking the dish.

  • - Mandoline Slicer: Perfect for achieving uniform vegetable slices for the braised vegetables, enhancing presentation and even cooking.

  • - Kitchen Scissors: Helpful in cutting herbs and trimming excess fat from the veal meatballs or vegetables.

  • - Measuring Cups and Spoons: Essential for precise ingredient measurements, critical in recipe execution.

  • - Dutch Oven: Great for cooking the meatballs and vegetables evenly, simmering in sauce to perfection.

  • - Timer: To ensure precise cooking times for each component of the recipe, helping to achieve optimal texture and flavor.

  • - Colander: Useful for draining any excess liquid from cooked vegetables or meatballs before serving.

  • - Silicone Spatula: Versatile in the cooking process, useful for scraping ingredients off of bowls or utensils.

Ingredients

  • 2 1/2 cups reduced-sodium chicken broth (20 fl oz)

  • 1/3 cup matzo meal

  • 7 oz brine-cured green olives (1 cup medium), pitted

  • 2 garlic cloves, chopped

  • 1 large egg

  • 1/2 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/4 cup plus 2 tablespoons chopped fresh flat-leaf parsley

  • 1 lb ground veal

  • 5 tablespoons olive oil plus additional for greasing pan

  • 2 medium fennel bulbs (sometimes called anise; 2 lb total), stalks cut off and discarded and bulbs halved lengthwise, then cut lengthwise into 1/3-inch-thick slices

  • 1 lb carrots (6 medium), cut diagonally into 1-inch pieces

  • 1 tablespoon water

  • 2 1/4 teaspoons potato starch

  • Accompaniment: lemon wedges

Instructions

1

Instruction 1

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

Instruction 2

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.
3

Instruction 3

Transfer matzo mixture to a bowl and add veal, mixing gently with your hands until combined. Chill, covered, 30 minutes.
4

Instruction 4

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.
5

Instruction 5

Broil meatballs 4 to 6 inches from heat, turning once with a spatula and tongs, until browned, about 10 minutes total.
6

Instruction 6

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.
7

Instruction 7

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.
8

Instruction 8

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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