Lemony Chicken and Veal Meatballs in a Fennel Sauce

Chicken and Veal together in one meatball is next level.

If you have never tried that mix, get on it!

And pair it with lemony fennel and celery while you're at it😍😍

For the sauce:

• 2 tbsp oil

• 2 shallots, sliced

• 1/2 fennel, sliced

• 2 celery sticks, peeled and cut into sticks

• 2 green onions, diced

• 1/4 of a preserved lemon

• 2 garlic cloves

• 1 tbsp tomato paste

• 1/2 cup dry white wine

• 1 tbsp paprika

• 1 tsp turmeric

• 5 cubes frozen cilantro, or 1 cup fresh cilantro packed

• Salt and pepper

• 1.5 cup water

For the meatballs:

• 1 onion

• 4 cubes frozen cilantro or about 3/4 cup of fresh cilantro packed

• 1 lb minced veal

• 1 lb minced chicken

• 1 egg

• 1 tsp paprika

• 1 tsp garlic powder

• 3/4 breadcrumbs

• 1 tbsp tomato paste

• Salt and pepper

DIRECTIONS:

1. Heat a large pan (i used my enamelled cast iron) over medium heat. Add oil. Fry shallots until soft and brown.

2. Add fennel and celery and fry until starts to soften. Add green onions and tomato paste.

3. Meanwhile, in a mini blender, combine garlic and preserved lemon so it can get really finely minced. Add that to sauce.

4. Deglaze the pan using white wine. Then add spices, cilantro and water. Lower the heat to a simmer.

5. Again using a mini blender, combine onion and cilantro. Pulse a few times. Set aside.

6. Combine all ingredients of meatballs and mix. Form meatballs and carefully drop in the simmering sauce.

7. Simmer for about 1 hour covered.

For full video, click here.

Enjoy,

Guila