Braised Meatballs With Artichokes And Fennel Recipes

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BRAISED MEATBALLS WITH ARTICHOKES AND FENNEL

Provided by Bruce Weinstein

Categories     Braise     Sauté     Super Bowl     Dinner     Meat     Artichoke     Fennel     Party     Simmer     Peanut Free     Tree Nut Free     Soy Free

Yield It'll serve four, maybe six, if you've got a couple of sides like wilted chard and mashed potatoes.

Number Of Ingredients 18



Braised Meatballs with Artichokes and Fennel image

Steps:

  • 1. Mix the ground meat, egg white, bread crumbs, shallots, oregano, dill, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper in a medium bowl until uniform-that is, until the spices are spread evenly throughout; the bread crumbs, too; and the egg white is no longer visible as a scummy film. Form this mixture into 12 golf balls.
  • 2. Heat a large pot over medium heat. Meanwhile, spread the flour on a plate. Swirl the oil into the pot, then roll half the balls in the flour. Put them in the pot and brown on all sides. (OK, geometry teachers, balls don't have sides. But you know what I mean.) About 7 minutes will do it. Transfer them to a plate and repeat with the remaining balls.
  • 3. Dump the onion, fennel, tomato, and artichokes into the pot. Stir over the heat until the onion begins to soften, about 3 minutes.
  • 4. Pour in the broth; stir in the tomato paste, lemon juice, cinnamon, the remaining 1/2 teaspoon salt, and the remaining 1/2 teaspoon pepper. As the mixture begins to simmer, make sure you scrape up any browned bits in the pot. Then tuck the meatballs into the simmering sauce and pour any juices on their plate over everything. Cover, reduce the heat to low, and simmer slowly for 1 hour.

1 pound (455 g) ground goat
1 large egg white
3 tablespoons fresh bread crumbs
2 medium shallots, minced
1 teaspoon dried oregano
1 teaspoon dried dill
1 teaspoon salt, halved and used in two places in the recipe
1 teaspoon freshly ground black pepper, halved, same as with the salt
1/2 cup (225 g) whole wheat flour
2 tablespoons olive oil
1 large yellow onion, chopped
1 large fennel bulb, any stems and fronds removed, the tough root end sliced off and discarded, then the bulb itself chopped
1 large tomato, chopped
1 pound (455 g) fresh baby artichokes, trimmed; or one 12-ounce (one 340-g) package whole or quartered frozen baby artichokes (no need to thaw)
1 1/3 cups (360 ml) reduced-sodium vegetable broth
1 1/2 tablespoons reduced-sodium tomato paste
2 teaspoons lemon juice
1 teaspoon ground cinnamon

BRAISED FENNEL AND ARTICHOKES

This recipe for braised fennel and artichokes can be found in "The Young Man and the Sea" by David Pasternack and Ed Levine.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 10



Braised Fennel and Artichokes image

Steps:

  • Heat olive oil in a large, straight-sided skillet over medium-high heat. Add garlic and chile and cook until garlic is fragrant, 2 to 3 minutes.
  • Add fennel, artichokes, lemon peel, thyme, and wine to skillet; stir to combine. Bring to mixture to a boil, reduce heat to a simmer, and cover. Cook, stirring occasionally, until fennel is tender, about 25 minutes. It may be necessary to add water if liquid evaporates too quickly.
  • Using a slotted spoon, transfer solids to a bowl; set aside. Increase heat to high and reduce liquid by half. Pour reduced liquid over the fennel and artichoke mixture. Season with salt and pepper, and serve.

1/2 cup extra-virgin olive oil
4 cloves garlic, thinly sliced
1 dried mild red chile, such as Italian finger hots or red Thai
3 large fennel bulbs, cored, outer layers removed, and cut into 2-by-1/8-inch strips
4 large artichokes, outer leaves removed, head cut into thin slices
4 strips lemon peel
4 sprigs thyme
1/2 cup dry white wine
Coarse sea salt
Freshly ground black pepper

GREEK MEATBALLS WITH ARTICHOKES AND LEMON SAUCE

This was a childhood favorite of mine. My dad used to cook this for me, and served it over egg noodles.

Provided by anti_pop

Categories     Lemon

Time 1h

Yield 18 Meatballs, 6 serving(s)

Number Of Ingredients 14



Greek Meatballs With Artichokes and Lemon Sauce image

Steps:

  • Drain artichokes and reserve marinade.
  • Slice lemon.
  • In a large skillet, warm 1 tbsp reserved marinade over medium heat.
  • Saute onion in marinade.
  • In a large bowl, beat egg whites lightly with fork.
  • Add onions, breadcrumbs, milk, salt, pepper, oregano, eggs, mint and ground beef. Mix well.
  • Shape into meatballs. Roll each meatball in flour.
  • In a large skillet, over medium heat, saute meatballs in the remaining artichoke marinade.
  • Remove meatballs as they brown.
  • Add water and bouillon cubes to skillet. Mash bouillon cubes into water. Stir until smooth and thick.
  • Stir in lemon juice and lemon slices. Return meatballs to pan. Cover and cook over low heat about 10 minutes.
  • Add artichoke hearts. Cook 2 more minutes.
  • Remove meatballs and artichokes to serving platter, leaving sauce in pan.
  • Beat egg yolks. Stir 1 tbsp sauce in pan into yolks (to temper) and combine with remaining sauce.
  • Serve over meatballs.

Nutrition Facts : Calories 366.2, Fat 15, SaturatedFat 5.9, Cholesterol 138.1, Sodium 986.4, Carbohydrate 26.6, Fiber 4.2, Sugar 3, Protein 30.4

1 (6 ounce) jar marinated artichoke hearts
1/2 cup chopped onion
2 eggs, separated
1 cup seasoned dry bread crumb
1/3 cup milk
salt and pepper
1/2 teaspoon oregano
1/2 teaspoon dried mint
1 1/2 lbs lean ground beef
1/3 cup all-purpose flour
1 1/2 cups water
3 beef bouillon cubes
3 tablespoons fresh lemon juice
1 lemon

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



Veal Meatballs with Braised Vegetables image

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.

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

CRISPY ARTICHOKE MEATBALLS

The small amount of beef in these artichoke meatballs helps hold them together. If artichokes are unavailable, substitute plain mashed potatoes. Canned or Jarred artichokes will save a lot time. This recipe is by Nancy Harmon Jenkins from the Devine Secrets of the Mahjoub Sisterhood, North Africa. Note: Tabil is made with onions and garlic dried in the strong Tunisian sun. For a close approximation, toast 3 tablespoons of caraway seeds, 1/2 cup of coriander seeds and 3 seeded dried red chiles in a large skillet over low heat until fragrant, about 2 minutes. Let cool, then grind the mixture to a powder. Store the tabil in a jar in a cool, dry place for up to 2 weeks. MAKE AHEAD: The meatballs can be fried up to 6 hours ahead and kept at room temperature. Reheat in a 350° oven for 10 minutes. The sauce can be refrigerated for up to 2 days

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 19



Crispy Artichoke Meatballs image

Steps:

  • Using a sharp serrated knife, cut the top third and the stem off each artichoke. Snap off the outer leaves and with a small, sharp knife, trim the tough green skin from around each artichoke. Rub the artichokes all over with the lemon halves.
  • Bring a large saucepan of salted water to a boil. Add the artichokes and simmer until tender when pierced through the bottom, about 15 minutes. Drain and let cool. With a spoon, scoop out the hairy chokes. Roughly chop the artichokes, then put them in a food processor and process until coarsely chopped. You should have about 3 cups.
  • In a large bowl, mix the artichokes with the beef, scallions, parsley, bread crumbs, Gruyère, capers, tabil, pepper, cinnamon and 2 teaspoons of salt. Add 3 tablespoons of the paprika and the eggs and mix with your hands until thoroughly combined.
  • Form the meat mixture into 3 dozen tablespoon-size meatballs. Form each ball into a football shape, then dredge in flour.
  • In a large skillet, heat 1/2 inch of vegetable oil until shimmering. Working in 2 batches, fry the meatballs over moderately high heat, turning occasionally, until deep brown, about 12 minutes; reduce the heat if the meatballs start browning too quickly. Transfer the meatballs to paper towels to drain; keep warm.
  • Heat the olive oil in a large skillet. Add the remaining 1 teaspoon of paprika and cook over low heat until fragrant, about 10 seconds. Add the tomatoes and their liquid and simmer over low heat until the sauce thickens, about 10 minutes. Season with salt. Spoon the sauce onto a large platter. Set the meatballs on the sauce and serve.

Nutrition Facts : Calories 539.2, Fat 24.1, SaturatedFat 6.9, Cholesterol 176.6, Sodium 1095.9, Carbohydrate 60.3, Fiber 18.3, Sugar 5.6, Protein 28.7

8 large artichokes
1 lemon, halved
1/2 lb ground beef
8 large scallions, minced
2 cups flat leaf parsley, finely chopped (1/2 pound)
2 cups coarse fresh breadcrumbs
1/2 cup gruyere cheese, shredded
3 ounces jar capers, drained and coarsely chopped
3 tablespoons tabil (see note above)
1 teaspoon fresh ground pepper
1/2 teaspoon cinnamon
kosher salt
3 tablespoons sweet paprika
1 teaspoon sweet paprika
4 large eggs, beaten
all-purpose flour, for dredging
vegetable oil, for frying
1/4 cup extra virgin olive oil
14 ounces whole canned tomatoes, tomatoes chopped and liquid reserved

ROASTED FENNEL AND ARTICHOKE HEARTS

Canned artichokes add subtlety and flavor to this meal. We like the Whole Foods 365 brand because the artichokes don't come out too salty when roasted.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Number Of Ingredients 6



Roasted Fennel and Artichoke Hearts image

Steps:

  • Preheat oven to 425 degrees. Arrange fennel and artichokes on a rimmed baking sheet. Drizzle with 2 tablespoons oil, and season with salt and pepper. Roast vegetables until caramelized on both sides, about 35 minutes, tossing after 20 minutes.
  • Drizzle with remaining oil and the lemon juice. Add parsley, and toss to combine. Garnish with fennel fronds.

1 fennel bulb (12 ounces), cut into 3/4-inch wedges, 1 tablespoon fronds reserved for garnish
1 can whole artichoke hearts in water (13.75 ounces), drained, patted dry, and cut in half lengthwise
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 teaspoon fresh lemon juice
2 tablespoons roughly chopped flat-leaf parsley

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