Braised Meatballs with Artichokes and Fennel

Name: Braised Meatballs with Artichokes and Fennel
Yield: It'll serve four, maybe six, if you've got a couple of sides like wilted chard and mashed potatoes.
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

Braised Meatballs with Artichokes and Fennel was pinched from <a href="http://www.epicurious.com/recipes/food/views/braised-meatballs-with-artichokes-and-fennel-369274" target="_blank">www.epicurious.com.</a>

"Meatballs are one comfort food trend among many, all of which seem to have been with us since the nineties for no obvious reason. Maybe we've all gotten so very tired of politics and obstructionists and pundits and sign-wavers and bad times and bank bailouts and... OK, comfort foods aren't going away any time soon. So try this Greek-inspired dish, the flavors based on those from the eastern part of the Mediterranean. if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "

Meatballs are one comfort food trend among many, all of which seem to have been with us since the nineties for no obvious reason. Maybe we've all gotten so very tired of politics and obstructionists..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "

INGREDIENTS

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1 pound (455 g) ground goat

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1 large egg white

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3 tablespoons fresh bread crumbs

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2 medium shallots, minced

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1 teaspoon dried oregano

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1 teaspoon dried dill

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1 teaspoon salt, halved and used in two places in the recipe

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1 teaspoon freshly ground black pepper, halved, same as with the salt

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1/2 cup (225 g) whole wheat flour

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2 tablespoons olive oil

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1 large yellow onion, chopped

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1 large fennel bulb, any stems and fronds removed, the tough root end sliced off and discarded, then the bulb itself chopped

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1 large tomato, chopped

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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

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1 1/2 tablespoons reduced-sodium tomato paste

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2 teaspoons lemon juice

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1 teaspoon ground cinnamon

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