Veal Meatballs with Braised Vegetables

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 29 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

These delicate veal meatballs with braised vegetables offer a lighter, more refined alternative to traditional beef versions. By using matzo meal and a gentle poaching method, the meatballs remain exceptionally tender and moist. The dish is beautifully balanced by the aromatic crunch of fennel and the natural sweetness of carrots, all simmered together in a light, savoury chicken stock that forms a silky sauce.

As a diabetes-friendly option, this recipe focuses on lean protein and high-fibre vegetables, keeping the glycaemic index low without compromising on depth of flavour. The addition of brine-cured olives and fresh flat-leaf parsley provides a Mediterranean brightness that lifts the entire meal. Serve it simply with lemon wedges for a fresh, healthy dinner that feels truly sophisticated yet remains easy to prepare at home.

Ingredients for Veal Meatballs with Braised Vegetables

600ml reduced-sodium chicken broth (600ml )
80ml matzo meal
200g brine-cured green olives (150g medium), pitted
2 שיני שום, קצוצות
ביצה גדולה אחת
1/2 כפיות מלח
1/2 כפיות פלפל שחור
1/4 cup plus 2 tablespoons chopped fresh flat-leaf parsley
450g ground veal
80ml olive oil plus additional for greasing pan
2 medium fennel bulbs (sometimes called anise
900g total), stalks cut off and discarded and bulbs halved lengthwise, then cut lengthwise into 1/3-inch-thick slices
450g carrots (6 medium), cut diagonally into 1-inch pieces
1 tablespoon water
2 1/4 teaspoons potato starch
Accompaniment: lemon wedges

How to make Veal Meatballs with Braised Vegetables

Heat 120ml broth until warm, then add matzo meal and soak 10 minutes.

While matzo soaks, chop enough olives to measure 80ml , then quarter remainder and set aside. Pulse soaked matzo and chopped olives in a food processor along with garlic, egg, 1/4 teaspoons salt, and 1/4 teaspoons pepper until olives and garlic are finely chopped and egg is incorporated. Add 1/4 cup parsley and pulse until parsley is finely chopped.

Transfer matzo mixture to a bowl and add veal, mixing gently with your hands until combined. Chill, covered, 30 minutes.

Preheat grill. Line a 15- by 10-inch shallow baking pan or baking sheet with foil, and brush foil with oil. Using wet hands, form veal mixture into 1 1/2-inch balls, arranging in 1 layer as formed in baking pan.

Grill meatballs 4 to 6 inches from heat, turning once with a spatula and tongs, until browned, about 10 minutes total.

While meatballs are grilling, heat 45ml oil in a 12-inch heavy skillet (2 to 3 inches deep) over moderately high heat until hot but not smoking. Brown fennel in 2 batches, turning occasionally, 5 to 7 minutes per batch. Transfer to a plate, then brown carrots in remaining 2 tablespoons oil in skillet, stirring occasionally, 5 to 7 minutes.

Return fennel to skillet and add meatballs, remaining 475ml chicken broth, and remaining 1/4 teaspoons each of salt and pepper. Simmer, covered, until vegetables are tender, about 20 minutes.

Whisk together water and potato starch in a small bowl. Stir into meatball mixture and boil, uncovered, until sauce is thickened slightly, about 2 minutes (sauce will continue to thicken off the heat). Remove from heat and sprinkle with remaining 2 tablespoons parsley and quartered olives. Season with salt.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.