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Braised Goat Meatballs with Artichokes and Fennel

Braised Goat Meatballs with Artichokes and Fennel Recipe

  • 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
  • 1 teaspoon salt, halved and used in two places in the recipe
  • 1 teaspoon freshly ground black pepper, halved, same as with the salt
  • cup whole wheat 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 fresh baby artichokes, trimmed; or one 12-ounce package whole or quartered frozen baby artichokes (no need to thaw)
  • 1 1/3 cups reduced-sodium vegetable broth
  • 1 tablespoons reduced-sodium tomato paste
  • 2 teaspoons lemon juice
  • 1 teaspoon ground cinnamon
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