Veal Meatballs with Braised Vegetables

Ingredients

• 0.5 teaspoon pepper black
• 1 lb carrots (6 medium)
• 1 large eggs 
• 2 medium fennel bulb halved lengthwise cut lengthwise into 1/3-inch-thick slices (sometimes called anise; 2 lb total)
• 0.3 cup parsley fresh chopped
• 2  garlic clove chopped
• 1 lb ground veal 
• 4 servings lemon wedges 
• 20 fl. oz. chicken broth reduced-sodium
• 0.3 cup matzo meal 
• 7 oz oil-cured olives green pitted (1 cup medium)
• 5 tablespoons olive oil for greasing pan
• 2.3 teaspoons potato flour 
• 0.5 teaspoon salt 
• 1 tablespoon water 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• whisk
• baking pan
• aluminum foil
• broiler
• spatula
• tongs

Directions

1. Heat 1/2 cup broth until warm, then add matzo meal and soak 10 minutes.
2. While matzo soaks, chop enough olives to measure 1/3 cup, then quarter remainder and set aside. Pulse soaked matzo and chopped olives in a food processor along with garlic, egg, 1/4 teaspoon salt, and 1/4 teaspoon pepper until olives and garlic are finely chopped and egg is incorporated.
3. Add 1/4 cup parsley and pulse until parsley is finely chopped.
4. Transfer matzo mixture to a bowl and add veal, mixing gently with your hands until combined. Chill, covered, 30 minutes.
5. Preheat broiler. Line a 15- by 10-inch shallow baking pan or baking sheet with foil, and brush foil with oil. Using wet hands, form veal mixture into 1 1/2-inch balls, arranging in 1 layer as formed in baking pan.
6. Broil meatballs 4 to 6 inches from heat, turning once with a spatula and tongs, until browned, about 10 minutes total.
7. While meatballs are broiling, heat 3 tablespoons oil in a 12-inch heavy skillet (2 to 3 inches deep) over moderately high heat until hot but not smoking. Brown fennel in 2 batches, turning occasionally, 5 to 7 minutes per batch.
8. Transfer to a plate, then brown carrots in remaining 2 tablespoons oil in skillet, stirring occasionally, 5 to 7 minutes.
9. Return fennel to skillet and add meatballs, remaining 2 cups chicken broth, and remaining 1/4 teaspoon each of salt and pepper. Simmer, covered, until vegetables are tender, about 20 minutes.
10. Whisk together water and potato starch in a small bowl. Stir into meatball mixture and boil, uncovered, until sauce is thickened slightly, about 2 minutes (sauce will continue to thicken off the heat).
11. Remove from heat and sprinkle with remaining 2 tablespoons parsley and quartered olives. Season with salt.