Name: Veal Meatballs with Braised Vegetables
Cook time: 30 min
Total time: 1 1/2 hr
Yield: Makes 4 servings
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

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Veal Meatballs with Braised VegetablesRomulo Yanes

We've lightened traditional meatballs with veal and added Mediterranean accents to achieve a bright, springtime flavor. Chicken broth and matzo meal take the place of milk and bread crumbs to keep the meatballs exceptionally tender.

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