Braised Meatballs

| 0
meatballs in pan

Braised Meatballs

Course: Appetizers, Main Courses
Print Recipe Pin Recipe


  • 1 lb Ground meat of your choice
  • 1/2 Onion finely diced
  • 1 clove Garlic smashed
  • 1/2 cup Fresh breadcrumbs
  • 1 Egg
  • 1/2 tsp Fennel seeds
  • 1/2 tsp Minced rosemary
  • 1/2 cup Grated pecorino cheese
  • 1 tsp Salt
  • 1 cup White wine
  • 1 cup Chicken broth
  • 1 cup Artichoke hearts
  • 1 Lemon thinly sliced
  • 1 sprig Rosemary for garnish


  • Preheat the oven to 300 F.
  • Sauté onion in olive oil until soft. Add garlic and give the mixture a quick stir. Transfer the onions to a medium bowl.
  • Add the meat, breadcrumbs, egg, fennel, rosemary, cheese and salt. Shape into golf ball size meatballs. Gently brown the meatballs, and then transfer to heat proof serving dish.
  • Deglaze the pan with the white wine and reduce it by half. Pour this over the meatballs, adding the broth and artichoke hearts. Bake for 50 minutes.
  • Garnish with lemon and rosemary.