Veal Meatballs with Artichokes, Tomatoes,Green Olives, and Sage

Our friend, Barbara recommended Veal Meatballs with Artichokes, Tomatoes,Green Olives, and Sage. We made it. Barbara also make it for us. It is a classic Chez Panisse recipe. You should try it.

Veal Meatballs with Artichokes, Tomatoes,Green Olives, and Sage

Chez Panisse Cooking

Chez Berolli with Alice Waters

For 8

I could not fail to include in this book a favorite dish of mine: my mother’s veal meatballs with artichokes, olives, and sage. My own version is slightly different; she used marinated artichokes and a type of green Spanish olive I can’t find anymore. Although it doesn’t taste quite the same, this recipe is in the same spirit. Ground veal is mixed with parsley, softened onions, eggs, Parmesan, and bread crumbs. The egg and bread crumbs stiffen the mixture slightly so that it doesn’t come apart in the oven. The seasoned veal is formed into balls, browned, and set on a bed of onions. Fresh artichokes (the smallest buds with-out chokes, called “loose” artichokes), tomatoes, olives, and sage leaves are tossed with lemon juice and olive oil and strewn around the meat. The dish is moistened with broth and set in the oven to braise for an hour. Serve the meat-balls and vegetables with fresh noodles tossed with butter and Parmesan.

5         tablespoons pure olive oil

3         medium yellow onions (22 ounces), finely diced

Salt

Freshly ground black pepper

2         pounds ground veal

2-1/2  tablespoons finely chopped fresh parsley

3       tablespoons freshly grated Parmesan

3         large eggs

½        cup bread crumbs

15       small artichokes (2 pounds, 4 ounces)

12       ounces cherry tomatoes, peeled (or 2 large ripe tomatoes, peeled, seeded, diced)

4         cloves garlic, finely chopped

2/3      cup green olives, coarsely chopped

2         tablespoons coarsely chopped fresh sage leaves

2-1/2  tablespoons lemon juice

¾        cup poultry broth (see page 426)

Warm 3 tablespoons of the olive oil in a saute pan, add the onions, salt and pepper them lightly, and cook over moderate heat for 8 minutes, until they are softened. Do not let the onions brown. In the meantime, put the veal in a mixing bowl and add the parsley, Parmesan, eggs, and bread crumbs. Remove 1/3 cup of onions from the pan and add them to the bowl with the veal. Season the mixture with 1 teaspoon salt and 1/4 teaspoon ground pepper and mix thoroughly. Form the veal into 16 meatballs, each weighing about 2 ounces, and set them aside on a plate.

Transfer the remaining onions to a large baking dish (16 by 8-1/2 by 2 inches). Remove the outer leaves of the artichokes until you reach the pale green heart. Trim the pointed end, cut off the stem, and pare away the tough green portion surrounding the artichoke bottom. Cut the artichokes in quarters and place them in a bowl of acidulated water as you work.

Preheat the oven to 350°F. The next step is to brown the meat. Warm the remaining 2 tablespoons olive oil in a 12-inch cast-iron pan. When the oil is hot, add the meatballs and brown them all over lightly, allowing 1-1/2 minutes per side (a pair of V-shaped tongs is handy for turning them). Set the browned meatballs in the baking dish on the bed of onions.

Drain the artichokes. Combine the artichokes with the tomatoes, garlic, olives, sage, and lemon juice. Season with 1/2 teaspoon salt and a grinding of pepper. Mix well and distribute the vegetables mixture around the meatballs. Pour the broth over the dish, cover tightly with foil, and bake in the oven for 1 hour. Transfer the meatballs and vegetables to a large heated platter, pour some of the juices over them, and serve.