veal meatballs with artichokes and carrots

polpette di vitello con carciofi e carote

TOTAL TIME: 1 hour, 15 minutes

MAKES: 6 servings

This one pot meal of meatballs, artichokes, carrots and potatoes is packed with flavor.

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Ingredients

1 lemon
2 globe artichokes
1 large Yukon gold potato, quartered
1 1/3 pounds ground veal
2 teaspoons finely chopped thyme leaves
2 large egg yolks
2 tablespoons freshly grated
Parmigiano-Reggiano cheese
2 tablespoons whole milk
1/4 teaspoon fine sea salt
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 1/2 cups beef broth
4 medium carrots, peeled and cut into 1 1/2-inch lengths, 1/2 inch thick
1 small shallot, finely chopped
3 tablespoons dry white wine
1/3 cup heavy cream
1 teaspoon finely chopped flat-leaf parsley

Instructions

Cut lemon in half. Squeeze juice from 1/2 lemon into a bowl of cold water, then drop squeezed lemon half into water (reserve the other half).

Cut off artichoke stems and discard. Cut off top inch of 1 artichoke with a serrated knife. Bend outer leaves backward until they snap off close to the base, then discard several more layers of leaves in the same manner until you reach pale yellow leaves with pale green tips. Cut off green tips.

Trim dark green fibrous parts from base and sides of artichoke with a small sharp knife, then cut artichoke lengthwise into 8 wedges. Cut out purple leaves and fuzzy choke. Drop wedges into acidulated water. Repeat with remaining artichoke.

Cook potato in boiling water until tender, about 14 minutes. Drain and pass through a potato ricer into a large bowl. Add veal, thyme, 1 egg yolk, cheese, milk and salt; blend with your hands until just combined well (do not overmix). Form scant-tablespoon portions into 45 (1-inch) balls.

In a large skillet, heat 1/4 cup oil over medium-high heat; fry meatballs, in 3 batches, turning occasionally, until well browned and cooked through, about 4 minutes per batch. Transfer to paper towels with a slotted spoon.

In a saucepan, bring beef broth to a simmer; remove from heat and cover to keep warm. Drain artichokes and pat dry.

Heat remaining 2 tablespoons oil in a large high-sided skillet or heavy pot over medium-high heat. Add artichokes, carrots and shallot; cook, stirring frequently, for 3 minutes. Add wine and broth; bring to a boil, reduce to a simmer and cook for 10 minutes. Add meatballs and continue cooking, gently turning meatballs halfway through, until vegetables are tender and meatballs are cooked through, about 10 minutes.

Squeeze 1 teaspoon juice from remaining half lemon. In a small bowl, whisk together lemon juice, remaining egg yolk and cream; gently stir into pot with meatballs. Return broth to simmer and cook for 3 minutes. Sprinkle with parsley.

April 2010

keywords:

meatball, polpette, polpettoni, veal

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Not sure what you mean. Are you having trouble bookmarking it?
Posted: March 11, 2011 09:24 by joannesmart
bookmark this recipe back, please
Posted: March 10, 2011 12:51 by joejules64