Crispy Artichoke Meatballs

Name: Crispy Artichoke Meatballs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 8 larges artichokes; 473 milliliters coarse fresh bread crumbs; 397 grams whole tomatoes, tomatoes chopped and liquid reserved; 85 grams capers, drained and coarsely chopped; 1 teaspoons cinnamon; 4 larges eggs, beaten; 227 grams cups finely chopped flat-leaf parsley; 6 servings All-purpose flour, for dredging; 227 grams ground beef; 118 milliliters shredded Gruyère cheese; 6 servings Kosher salt; 1 lemon, halved; 59 milliliters extra-virgin olive oil; 1 teaspoon freshly ground pepper; 8 larges scallions, minced; 3 Tbsps sweet paprika; 6 servings Vegetable oil, for frying; 3 Tbsps tabil

Crispy Artichoke Meatballs might be just the main course you are searching for. One portion of this dish contains around 28g of protein, 28g of fat, and a total of 584 calories. This recipe covers 45% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe from Food and Wine requires artichokes, pepper, cinnamon, and flat-leaf parsley. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Using a sharp serrated knife, cut the top third and the stem off each artichoke. Snap off the outer leaves and with a small, sharp knife, trim the tough green skin from around each artichoke. Rub the artichokes all over with the lemon halves.

Ingredients you will need

Artichoke

Lemon

Dry Seasoning Rub

Equipment you will use

Serrated Knife

Knife

Bring a large saucepan of salted water to a boil.

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Water

Equipment you will use

Sauce Pan

Add the artichokes and simmer until tender when pierced through the bottom, about 15 minutes.

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Artichoke

Drain and let cool. With a spoon, scoop out the hairy chokes. Roughly chop the artichokes, then put them in a food processor and process until coarsely chopped. You should have about 3 cups.

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Artichoke

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Food Processor

In a large bowl, mix the artichokes with the beef, scallions, parsley, bread crumbs, Gruyre, capers, tabil, pepper, cinnamon and 2 teaspoons of salt.

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Breadcrumbs

Artichoke

Green Onions

Cinnamon

Parsley

Capers

Pepper

Beef

Salt

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Bowl

Add 3 tablespoons of the paprika and the eggs and mix with your hands until thoroughly combined.

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Paprika

Egg

Form the meat mixture into 3 dozen tablespoon-size meatballs. Form each ball into a football shape, then dredge in flour.

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Meatballs

All Purpose Flour

Meat

In a large skillet, heat 1/2 inch of vegetable oil until shimmering. Working in 2 batches, fry the meatballs over moderately high heat, turning occasionally, until deep brown, about 12 minutes; reduce the heat if the meatballs start browning too quickly.

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Vegetable Oil

Meatballs

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Frying Pan

Transfer the meatballs to paper towels to drain; keep warm.

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Meatballs

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Paper Towels

Heat the olive oil in a large skillet.

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Olive Oil

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Frying Pan

Add the remaining 1 teaspoon of paprika and cook over low heat until fragrant, about 10 seconds.

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Paprika

Add the tomatoes and their liquid and simmer over low heat until the sauce thickens, about 10 minutes. Season with salt. Spoon the sauce onto a large platter. Set the meatballs on the sauce and serve.

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Meatballs

Tomato