I'm not sure what it is but meatballs are fun to eat! These miniature bites of pork, stewed with artichokes and fennel are super tasty and full of flavor. Make a batch and see for yourself.
Pork Meatballs with Artichokes and Fennel
(adapted from epicurious)
1 pound (455 g) ground pork
1 large egg white
3 tablespoons fresh bread crumbs
2 medium shallots, minced
1 teaspoon fresh oregano, minced
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) 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 chicken broth
1 1/2 tablespoons tomato paste
2 teaspoons lemon juice
1 teaspoon ground cinnamon
1. Mix the ground meat, egg white, bread crumbs, shallots, oregano, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper in a medium bowl until uniform. 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. Transfer them to a plate and repeat with the remaining balls.
3. Put 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.
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