2. Process the tomatoes and chipotle chiles in a blender or food processor until smooth.
4. Cover the pan and simmer the meatballs over low heat until they are cooked through, about 50 minutes. Adjust the seasoning by tasting and adding salt just before the end of the cooking time. This dish can be prepared a day ahead or can be frozen and reheated.
Each of 8 servings: 277 calories; 19 grams protein; 7 grams carbohydrates; 2 grams fiber; 19 grams fat; 6 grams saturated fat; 107 mg. cholesterol; 580 mg. sodium.
Veal meatballs with baby artichokes
Note: From Beth Fortune, Times Test Kitchen intern
Total time: 2 hours
Note: You may substitute ground turkey for the veal.
3 cloves garlic, divided
4 tablespoons plus 1 teaspoon olive oil, divided
1/2 cup diced onion ( 1/8 -inch dice)
1/2 cup diced fennel bulb ( 1/8 -inch dice)
1 pound ground veal
2 tablespoons grated Parmesan cheese, plus additional shaved Parmesan for garnish
2 tablespoons chopped parsley