Greek-Style Meatballs with Fennel Stew Recipe
Recipe Description:
A really tasty stew of fennel and tomato with Greek-style turkey meatballs.
Recipe
Instructions:
Skin the eggplant and slice it. Slice the fennel bulb and remove the core. Place both of these on a baking sheet with liberal use of evoo and S&P and bake at 400* for 12 minutes. Remove the eggplant and put the fennel back in for another ten minutes. Slice or mash up the eggplant and mix it with the turkey. Add to the turkey mixture the mint, egg, and lemon zest (ZEST - NOT the juice).
Saute the onion and garlic in a soup pot. Throw a couple scoops of it in with the turkey. When the fennel comes out of the oven, add it to the soup pot, along with the lemon juice, cans of tomatoes and chicken stock.
Use the fennel baking sheet and form meatballs. Bake them for 15 minutes, all the while simmering the stew. When the meatballs come out of the oven, add them to the stew and simmer for a few more minutes. Then plate it up and serve with a garnish of fennel greens.
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