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Veal Meatballs with Braised Vegetables

See full recipe on: Epicurious



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

Nutrition 4 servings

Per Serving % Daily Value
Calories 576
Fat 34g 52%
Carbs 40g 13%
Protein 31g 62%
Fiber 14g 56%
Cholesterol 139mg 46%
Sodium 1,750mg 72%
     
Fat
Carbs
Protein

Preparation






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