Braised Meatballs With Artichokes And Fennel Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SLOW-BRAISED MEATBALLS WITH CRANBERRY SAUCE



Slow-Braised Meatballs with Cranberry Sauce image

Provided by Tyler Florence

Categories     appetizer

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 19

2 slices white sandwich bread
1 cup whole milk
1 pound ground beef
1 pound ground veal
1 pound ground pork
1 medium onion, chopped
4 cloves garlic, minced
4 sprigs fresh thyme, leaves picked
1 large egg
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1 bottle red wine
1 quart low-sodium beef stock
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 teaspoon caraway seeds
2 tablespoons creme fraiche
10 ounces frozen cranberries
1 orange, juice only

Steps:

  • Preheat oven to 325 degrees F.
  • Begin by preparing the meatballs. Remove crusts from bread and soak in milk.
  • In a large mixing bowl combine veal, beef and pork. Squeeze out excess milk and add bread, onion, garlic, thyme and egg. Season with salt and pepper and mix well to combine. Make small golf ball sized balls. Set a heavy-based roasting dish over medium-high heat. Add a 3-count of olive oil and brown meatballs. Cook for 3 to 5 minutes ensuring to brown meatballs evenly all over. Turn the heat up to high and add red wine and beef stock. Bring to a boil then cover pan with aluminum foil and bake in oven for 45 minutes basting the meatballs every 20 minutes. If all the liquid evaporates add some more beef stock as you go. When done, remove the meatballs and set aside. Set the pan with the braising liquid on the stove top over medium heat, add honey, mustard, caraway seeds and reduce until thick and syrupy. Finish with creme fraiche and season with salt and plenty of freshly ground black pepper.
  • Place cranberries with orange juice in a small saucepan and simmer until sauce is pulpy and thick - about 10 minutes. For an appetizer, serve meatballs skewered on toothpicks with cranberry sauce on the side.

ROMAN-STYLE BRAISED FENNEL



Roman-Style Braised Fennel image

Fennel is a crunchy, assertively anise-flavored vegetable that mellows and sweetens when cooked. Here, the vegetable is prepared in the style of carciofi alla Romana, or braised whole artichokes, which is a simple preparation of simmering them in aromatic olive oil until incredibly tender. The braising liquid is infused with bright lemon, fragrant garlic and fresh herbs, which impart the fennel and shallots with layers of flavor. This versatile side dish can be served warm or at room temperature, and leftovers can be chopped and tossed with spaghetti and Parmesan for an easy meal. The unused fennel stalks can be chopped and sautéed as part of a vegetable soup, and the fronds can be used in place of dill to make gravlax.

Provided by Kay Chun

Categories     vegetables

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 10

2 tablespoons unsalted butter
8 ounces shallots, peeled and thinly sliced
Salt and black pepper
2 tablespoons extra-virgin olive oil
3 garlic cloves, thinly sliced
3 pounds medium fennel heads, trimmed of stalks and bulbs quartered through the core
1/2 cup dry white wine
2 tablespoons lemon juice
1 oregano sprig
6 parsley sprigs plus 2 tablespoons chopped parsley, for garnish

Steps:

  • In a 12-inch high-sided skillet, melt butter over medium. Add shallots, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, about 5 minutes. Add oil and garlic, and stir until fragrant, 1 minute. Add fennel, wine, lemon juice, oregano, parsley and 1½ cups of water, and season with salt and pepper. Bring to a boil over high, stirring to evenly coat the fennel in the liquid. Arrange the fennel in an even layer.
  • Cover, reduce heat to medium and braise until fennel is tender, about 30 minutes, stirring and flipping halfway through.
  • Transfer fennel to a serving platter, and spoon over the shallots and sauce. Garnish with chopped parsley, and serve warm or at room temperature.

BRAISED FENNEL AND ARTICHOKES



Braised Fennel and Artichokes image

This recipe for braised fennel and artichokes can be found in "The Young Man and the Sea" by David Pasternack and Ed Levine.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 10

1/2 cup extra-virgin olive oil
4 cloves garlic, thinly sliced
1 dried mild red chile, such as Italian finger hots or red Thai
3 large fennel bulbs, cored, outer layers removed, and cut into 2-by-1/8-inch strips
4 large artichokes, outer leaves removed, head cut into thin slices
4 strips lemon peel
4 sprigs thyme
1/2 cup dry white wine
Coarse sea salt
Freshly ground black pepper

Steps:

  • Heat olive oil in a large, straight-sided skillet over medium-high heat. Add garlic and chile and cook until garlic is fragrant, 2 to 3 minutes.
  • Add fennel, artichokes, lemon peel, thyme, and wine to skillet; stir to combine. Bring to mixture to a boil, reduce heat to a simmer, and cover. Cook, stirring occasionally, until fennel is tender, about 25 minutes. It may be necessary to add water if liquid evaporates too quickly.
  • Using a slotted spoon, transfer solids to a bowl; set aside. Increase heat to high and reduce liquid by half. Pour reduced liquid over the fennel and artichoke mixture. Season with salt and pepper, and serve.

More about "braised meatballs with artichokes and fennel recipes"

44 ARTICHOKE RECIPES THAT ARE PURE ART | EPICURIOUS
44-artichoke-recipes-that-are-pure-art-epicurious image

From epicurious.com
Estimated Reading Time 7 mins
  • Saucy Beans and Artichoke Hearts With Feta. Use the biggest beans you can buy for this Greek-inspired artichoke dish—baby limas are easy to find, but gigante beans are amazing too.
  • Raw Artichoke Salad with Celery and Parmesan. Thinly-sliced crisp, raw baby artichokes play well with salty Parmesan, fresh herbs, and crunchy celery in this spring salad.
  • Grilled Baby Artichokes with Caper-Mint Sauce. If you have access to a grill, put this recipe on your list. Sweet and tender baby artichokes are at their best when charred and tossed with a zesty vinaigrette.
  • Crispy Chicken Stew with Lemon, Artichokes, Capers, and Olives. The whole family will love this wonderfully zesty and briny Greek-inspired chicken dinner.
  • Steamed Artichokes with Garlic Butter. This is an essential recipe for artichoke lovers everywhere. And no, prepping the artichokes doesn't have to be torture.


ITALIAN-AMERICAN MEATBALLS WITH FENNEL RECIPE - ROGER …
italian-american-meatballs-with-fennel-recipe-roger image
Web Jun 16, 2016 1/4 cup minced fennel. 1 tablespoon minced garlic. 1/2 teaspoon fennel seeds, finely chopped. 1/2 teaspoon crushed red pepper. 1/2 pound ground beef. 1/2 pound ground pork. 1 large egg, lightly beaten
From foodandwine.com


ARTICHOKES BRAISED WITH FENNEL, LEEKS AND PEAS RECIPE
artichokes-braised-with-fennel-leeks-and-peas image
Web Apr 5, 2000 Set artichokes in bowl with enough water to cover and lemon juice. Melt butter in wide soup pot over medium-high heat. Add shallots and leeks and cook, stirring frequently, without browning, 3 to ...
From latimes.com


BRAISED ARTICHOKES AND FENNEL RECIPE | PCC COMMUNITY …
braised-artichokes-and-fennel-recipe-pcc-community image
Web Heat oil in a large skillet over medium heat. Add garlic and rosemary and cook until fragrant, 1 to 2 minutes. Add fennel, artichokes, bay leaf, wine and enough stock to cover. Bring to a boil, reduce heat to a simmer and …
From pccmarkets.com


OUR 31 FAVORITE MEATBALL RECIPES | EPICURIOUS

From epicurious.com
  • Herby Chicken Kofta Meatballs. This big batch of meatballs is inspired by kofta, the flavor-packed ground meat patties popular throughout the Middle East and North Africa.
  • Chili Meatballs in Black Bean and Tomato Sauce. A rich and warming Mexican take on meatballs. Get This Recipe.
  • Our Favorite Spaghetti and Meatballs. Want to show someone you really care? Make them our ultimate spaghetti and meatballs. Get This Recipe.
  • Vegetarian Buffalo “Meatballs” With Blue Cheese Dip. Forget about hot wings—these spicy "meatballs" combine white beans and mushrooms for a meatless take on your favorite party snack.
  • Ricotta and Sage Fried Meatballs. Serve these addictive fried meatballs at your next party and you're basically guaranteed a win. Get This Recipe.


BRAISED GOAT MEATBALLS WITH ARTICHOKES AND FENNEL - PBS
Web Ingredients; 1 pound ground goat; 1 large egg white; 3 tablespoons fresh bread crumbs; 2 medium shallots, minced; 1 teaspoon dried oregano; 1 teaspoon dried dill
From pbs.org
Estimated Reading Time 2 mins


BRAISED MEATBALLS WITH ARTICHOKES AND FENNEL BEST RECIPES
Web Braised Meatballs. Transfer meat to a large bowl, add onion, Parmesan, bread crumbs, egg, garlic, parsley, oregano, salt, and pepper, and toss to combine. Shape meat into 1 1/2-tablespoon balls and transfer to a baking pan.
From find-best-recipes.com


BROILED ITALIAN MEATBALLS RECIPE - THE SPRUCE EATS
Web Dec 13, 2022 Place pan on oven rack. Broil meatballs for 5 minutes. Using oven mitts, remove the pan from broiler. With tongs, turn meatballs over. Return pan to broiler. Broil 5 minutes longer. Using oven mitts, remove the pan from broiler. Eat as is or add to …
From thespruceeats.com


BRAISED MEATBALLS - COUNTRY LIVING
Web Jun 25, 2007 Step 1 Make the meatballs: Bring pizza sauce to a simmer in large saucepan set over medium heat. Place the beef in the bowl of a food processor fitted with a metal blade and process until ground. Step 2 Transfer meat to a large bowl, add onion, …
From countryliving.com


BRAISED ARTICHOKES WITH FENNEL AND OLIVES RECIPE | SUR LA TABLE
Web 3 tablespoons olive oil; 1 shallot, diced; 2 gloves garlic, smashed; ¼ cup chicken stock; ¼ cup dry white wine; 3 large artichokes, outer leaves and choke removed, halved lengthwise
From surlatable.com


BRAISED CHICKEN WITH ARTICHOKES, PEPPERS AND SAUSAGE RECIPE
Web Step 1. In a large, deep skillet or Dutch oven over medium-high heat, heat 1 tablespoon of the oil until shimmering. Add the sausage and cook, stirring occasionally, until browned, about 3 minutes.
From washingtonpost.com


VEAL MEATBALLS WITH BABY ARTICHOKES RECIPE - LOS ANGELES TIMES
Web Sep 8, 2004 Add the onion, fennel and minced garlic and cook until soft, about 7 minutes. Remove from the pan and cool. 2. Combine half the cooked onion mixture with the veal, grated Parmesan, parsley, egg ...
From latimes.com


BEST BRAISED MEATBALLS WITH ARTICHOKES AND FENNEL RECIPES
Web 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
From alicerecipes.com


MEATBALLS WITH FENNEL AND RICOTTA RECIPE - BBC FOOD
Web Method. For the chicken stock, put all the stock ingredients in a large saucepan. Cover with cold water and slowly bring to the boil. Reduce the heat and simmer for 3 hours.
From bbc.co.uk


RECIPE: BRAISED MEATBALLS WITH ARTICHOKES AND FENNEL
Web Jul 22, 2011 Follow the StarTribune for the news, photos and videos from the Twin Cities and beyond.
From startribune.com


MEATBALLS BRAISED WITH HONEY AND FENNEL | THE ENGLISH KITCHEN
Web Nov 20, 2014 Add the fennel and onion to the skillet, along with a knob of butter. Cook and stir to soften and then add the stock and honey. Season to taste with salt and pepper. Return the meatballs to the pan. Cover with a lid and simmer over low heat for about 25 …
From theenglishkitchen.co


BRAISED FENNELS AND ARTICHOKES: THE RECIPE FOR A SIDE DISH WITH A ...
Web Cover with a lid and let cook for a few minutes. Drain the fennels, dry them well and add them to the pan together with the artichokes; add also the dried cherry tomatoes, coarsely chopped, and the desalted capers (4). Cover with the lid and continue cooking for …
From cookist.com


BRAISED MEATBALLS - THE GOURMANDISE SCHOOL
Web 1/2 tsp Fennel seeds; 1/2 tsp Minced rosemary; 1/2 cup Grated pecorino cheese; 1 tsp Salt; 1 cup White wine; 1 cup Chicken broth; 1 cup Artichoke hearts; 1 Lemon thinly sliced; 1 sprig Rosemary for garnish
From thegourmandiseschool.com


GARLIC-BRAISED PORK SHOULDER RECIPE - NYT COOKING
Web 1 day ago Heat the oil in a large Dutch oven over medium-high until shimmering. Add the garlic, cut-sides down, and cook until golden brown, 2 to 4 minutes. Remove the garlic, then add the pork shoulder and cook until browned on all sides, 10 to 15 minutes. Add 4 …
From cooking.nytimes.com


BAKED ARTICHOKES WITH FENNEL RECIPE - SUZANNE GOIN - FOOD & WINE
Web Jun 19, 2015 In a large deep skillet, heat 1/4 cup of the oil until shimmering. Add the fennel and onion and cook over moderately high heat, stirring, until translucent, about 5 minutes.
From foodandwine.com


EASY RECIPE BRAISED MEATBALLS WITH ARTICHOKES AND FENNEL
Web about one pound (about four hundred and fifty-five g) ground goatabout one large egg whitethree tablespoons fresh bread crumbsabout two medium shallots, mincedabout one teaspoon dried oreganoabout one teaspoon dried dillabout one teaspoon salt, halved …
From sharerecipe.net


Related Search