Photo: Wesual Click
Braised Meatballs with Artichokes and Fennel
18 ingredients
It'll serve four, maybe six, if you've got a couple of sides like wilted chard and mashed potatoes.
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Estimated Nutrition (whole recipe, rough)
917
Calories
31g
Protein
22g
Fat
154g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes