Veal Meatballs with Braised Vegetables

Tender veal meatballs combined with matzo meal and olives, served with braised fennel and carrots in a rich chicken broth. This Mediterranean-inspired dish features a delightful combination of flavors and textures.

6 servings

1 hr 42 min

Published October 4, 2025

Ingredients

•2½ cups chicken broth
•⅓ cup matzo meal
•7 oz brine-cured green olives
•2 cloves garlic
•1 large egg
•½ teaspoon salt
•½ teaspoon black pepper
•¼ cup fresh flat-leaf parsley
•1 lb ground veal
•5 tablespoons olive oil
•2 medium fennel bulbs
•1 lb carrots
•1 tablespoon water
•2¼ teaspoons potato starch
•1 serving lemon wedges

Cooking Instructions

1.
Heat 1/2 cup broth until warm, then add matzo meal and soak 10 minutes.
10 min
2.
While matzo soaks, chop enough olives to measure 1/3 cup, then quarter remainder and set aside. Pulse soaked matzo and chopped olives in a food processor along with garlic, egg, 1/4 teaspoon salt, and 1/4 teaspoon pepper until olives and garlic are finely chopped and egg is incorporated. Add 1/4 cup parsley and pulse until parsley is finely chopped.
5 min
3.
Transfer matzo mixture to a bowl and add veal, mixing gently with your hands until combined. Chill, covered, 30 minutes.
30 min
4.
Preheat broiler. 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.
10 min
5.
Broil meatballs 4 to 6 inches from heat, turning once with a spatula and tongs, until browned, about 10 minutes total.
10 min
6.
While meatballs are broiling, heat 3 tablespoons 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.
15 min
7.
Return fennel to skillet and add meatballs, remaining 2 cups chicken broth, and remaining 1/4 teaspoon each of salt and pepper. Simmer, covered, until vegetables are tender, about 20 minutes.
20 min
8.
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.
2 min

Ingredients

•2½ cups chicken broth

•⅓ cup matzo meal

•7 oz brine-cured green olives

•2 cloves garlic

•1 large egg

•½ teaspoon salt

•½ teaspoon black pepper

•¼ cup fresh flat-leaf parsley

•1 lb ground veal

•5 tablespoons olive oil

•2 medium fennel bulbs

•1 lb carrots

•1 tablespoon water

•2¼ teaspoons potato starch

•1 serving lemon wedges

Cooking Instructions

Heat 1/2 cup broth until warm, then add matzo meal and soak 10 minutes.

10 min

While matzo soaks, chop enough olives to measure 1/3 cup, then quarter remainder and set aside. Pulse soaked matzo and chopped olives in a food processor along with garlic, egg, 1/4 teaspoon salt, and 1/4 teaspoon pepper until olives and garlic are finely chopped and egg is incorporated. Add 1/4 cup parsley and pulse until parsley is finely chopped.

5 min

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

30 min

Preheat broiler. 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.

10 min

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

10 min

While meatballs are broiling, heat 3 tablespoons 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.

15 min

Return fennel to skillet and add meatballs, remaining 2 cups chicken broth, and remaining 1/4 teaspoon each of salt and pepper. Simmer, covered, until vegetables are tender, about 20 minutes.

20 min

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.

2 min