Serious Eats: Recipes

Cook the Book: Braised Goat Meatballs with Artichokes and Fennel

[Photographs: Marcus Nillson]

Meatballs generally fall under the category of cold-weather eating but these Braised Goat Meatballs with Artichokes and Fennel from Bruce Weinstein and Mark Scarbrough's Goat: Meat, Milk, Cheese couldn't be springier.

Spiced with a wonderfully Greek combination of oregano and dill, these meatballs are simmered in a light tomato broth scented with cinnamon and lemon. Chunks of fennel and halved baby artichokes braise alongside the goat meatballs making this balanced dish just as much about the veggies as the protein.

Mixing the ground goat with an egg white and breadcrumbs and briefly pan-frying them pre-braise makes certain that these meatballs stay super moist and even a bit fluffy even after an hour of cooking.

In keeping with the springy Greek flavors of this dish, a side of quickly sautéed young greens such as dandelion or chard flavored with lemon and olive oil would make an ideal accompaniment.

As always with our Cook the Book feature, we have five (5) copies of Goat: Meat, Milk, Cheese to give away this week.

Adapted from Goat: Meat, Milk, Cheese by Bruce Weinstein and Mark Scarbrough. Copyright © 2011. Published by Stewart, Tabori & Chang. Available wherever books are sold. All Rights Reserved.

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