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Braised Meatballs with Artichokes and Fennel


Braised Meatballs with Artichokes and Fennel Recipe

Ingredients:
  • 1 pound (455 g) 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
  • 1/2 cup (225 g) 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 (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
  • 2 teaspoons lemon juice
  • 1 teaspoon ground cinnamon
Directions:
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