Bunny Balls

Name: Bunny Balls
Yield: Makes about 2 dozen 1 1/2-inch meatballs
Ingredients: 4 tablespoons olive oil; 1 onion, cut into 1/4-inch slices; 1 fennel head, cut into 1/4-inch slices; 2 teaspoons salt; Two 2-pound rabbits (front and hind legs separated, loin deboned, and loin and belly ground); 2 tablespoons chopped fresh rosemary; 1/2 teaspoon freshly ground black pepper; 1 garlic clove, minced; 1/4 cup dry white wine; 1 cup chopped fresh parsley; 2 large eggs; 1 cup bread crumbs

January 24, 2012

We created these balls in honor of Easter. We won’t lie to you—they are a serious undertaking, and are without a doubt the most complicated recipe in this book. But we promise that the end result is completely worth the effort. Braising the legs with the onion and thyme brings out their incredible flavor and tenderness. Butchering the rabbit can prove a bit tricky, so visit your local butcher shop at an off-hour when the butchers have some extra time on their hands to help you. Serve with Mushroom Gravy (page 63) and Mashed Potatoes (page 79).

Recipe notes

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Fully loaded, meal-prep friendly, and ready to be dressed up, down, or sideways.