Veal Meatballs with Braised Vegetables
Veal Meatballs with Braised Vegetables is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Heat 1/2 cup broth until warm, then add matzo meal and soak 10 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.