Cook the Book: Braised Goat Meatballs with Artichokes and Fennel Recipe

Cook the Book: Braised Goat Meatballs with Artichokes and Fennel Recipe
18 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
Nutrition
351
18% daily value
6 servings
                                       
                                            high-​fiber, dairy-​free
     

Fat

12% 8

Saturated

7% 1

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

16% 49

Carbs (net)

- 38

Fiber

47% 12

Sugars

- 7

Sugars, added

- 0

Protein

52% 26

Cholesterol

14% 43

Sodium

37% 896

Calcium

12% 116

Magnesium

29% 121

Potassium

24% 1143

Iron

32% 6

Zinc

43% 5

Phosphorus

57% 399

Vitamin A

5% 41

Vitamin C

26% 23

Thiamin (B1)

33% 0

Riboflavin (B2)

43% 1

Niacin (B3)

40% 6

Vitamin B6

31% 0

Folate equivalent (total)

27% 108

Folate (food)

- 103

Folic acid

- 3

Vitamin B12

36% 1

Vitamin D

0% 0

Vitamin E

11% 2

Vitamin K

42% 50
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