Olives and aromatic herbs are characteristic of the cooking in the sun-drenched French province of Provence, and you’ll find them—along with crunchy fennel and tomatoes—in these meatballs.
1 large egg
11/4 cups chicken stock, divided
3 slices white bread, broken into small pieces
1/2 cup chopped oil-cured black olives
1/4 cup chopped fresh parsley, divided
1 tablespoon herbes de Provence
11/4 pounds ground turkey
Salt and freshly ground black pepper to taste
3 tablespoons olive oil
2 leeks, white parts only, chopped and rinsed well
1 small fennel bulb, cored and diced
2 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes, undrained
1/2 cup dry white wine
2 teaspoons grated orange zest
2 teaspoons cornstarch
Vegetable oil spray
1. Preheat the oven broiler. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray.
2. Combine egg and 2 tablespoons stock in a mixing bowl, and whisk until smooth. Add bread, olives, 2 tablespoons parsley, and herbes de Provence, and mix well. Add turkey, and season to taste with salt and pepper. Make mixture into 11/2-inch meatballs, and arrange meatballs on the prepared pan. Spray tops of meatballs with vegetable oil spray.
3. Heat oil in a large skillet over medium-high heat. Add leeks, fennel, and garlic, and cook, stirring frequently, for 3 minutes, or until leeks are translucent. Add remaining stock, remaining parsley, tomatoes, wine, and orange zest. Bring to a boil and simmer sauce, covered, for 5 minutes.
4. Broil meatballs 6 inches from the broiler element, turning them with tongs to brown all sides. Remove meatballs from the baking pan with a slotted spoon, and add meatballs to sauce. Bring to a boil, and simmer meatballs, covered, over low heat, turning occasionally with a slotted spoon, for 15 minutes or until meatballs are cooked through and no longer pink and fennel is crisp-tender. Combine cornstarch and 1 tablespoon cold water in a small cup, and stir well. Add mixture to the skillet, and simmer for 2 minutes, or until slightly thickened. Season to taste with salt and pepper, and serve immediately.
Note: The turkey mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the dish can be cooked up to 2 days in advance and refrigerated, tightly covered. Reheat it in a 350°F oven, covered, for 15 to 20 minutes, or until hot.