Braised Fennel with Eastern-Style Nimble Meatballs
A hearty French-inspired dish that combines the flavors of fennel and nimble meatballs with a rich and tangy eastern-style sauce.
Ingredients
- ●2 bulbs Fennel
- ●1 pound Nimble80/20 ground beef and pork mix
- ●2 tablespoons Middle Eastern Spice Blend
- ●1 cup Warak Enabchopped fresh parsley and mint
- ●2 tablespoons Olive Oil
- ●1 cup White Wine
- ●2 cups Beef Broth
- ●1 teaspoon Salt
- ●1/2 teaspoon Pepper
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Cut fennel bulbs in half and place on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- 3
Roast fennel in the oven for 20-25 minutes, or until tender and caramelized.
- 4
While fennel is roasting, prepare meatballs by mixing nimble, middle eastern spice blend, and a pinch of salt in a bowl.
- 5
Use your hands to shape mixture into small meatballs, about 1 1/2 inches in diameter.
- 6
Heat a large skillet over medium-high heat. Add a small amount of oil to the pan and cook the meatballs until browned on all sides, about 5-7 minutes.
- 7
Remove meatballs from the pan and set aside.
- 8
Add white wine to the pan and cook until reduced by half, scraping up any browned bits from the bottom of the pan.
- 9
Add beef broth to the pan and bring to a simmer.
- 10
Return meatballs to the pan and simmer for 10-15 minutes, or until cooked through.
- 11
Stir in chopped warak enab and cook for an additional 2-3 minutes.
- 12
Serve meatballs and sauce over roasted fennel.
- 13
Garnish with additional warak enab, if desired.