Ingredients for Veal Meatballs with Braised Vegetables

• 600ml reduced-sodium chicken broth (600ml )

• 80ml matzo meal

• 200g brine-cured green olives (150g medium), pitted

• 2 gousses d'ail, hachées

• 1 gros œuf

• 1/2 cuillères à café de sel

• 1/2 cuillères à café de poivre noir

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

• 450g ground veal

• 80ml olive oil plus additional for greasing pan

• 2 medium fennel bulbs (sometimes called anise

• 900g total), stalks cut off and discarded and bulbs halved lengthwise, then cut lengthwise into 1/3-inch-thick slices

• 450g carrots (6 medium), cut diagonally into 1-inch pieces

• 1 cuillère à soupe d'eau

• 2 1/4 teaspoons potato starch

• Accompagnement : quartiers de citron

Heat 120ml broth until warm, then add matzo meal and soak 10 minutes.

While matzo soaks, chop enough olives to measure 80ml , then quarter remainder and set aside. Pulse soaked matzo and chopped olives in a food processor along with garlic, egg, 1/4 teaspoons salt, and 1/4 teaspoons 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 grill. 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.

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

While meatballs are grilling, heat 45ml 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 475ml chicken broth, and remaining 1/4 teaspoons 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.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.