Crispy Artichoke Meatballs Recipe

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Ingredients:

Serving

8 large artichokes
1 lemon, halved
1/2 lb ground beef
8 large scallions, minced
2 cups flat leaf parsley, finely chopped (1/2 lb)
2 cups coarse fresh breadcrumbs
1/2 cup gruyere cheese, shredded
3 oz jar capers, drained and coarsely chopped
3 tbsp tabil ( see note above)
1 tsp fresh ground pepper
1/2 tsp cinnamon
kosher salt
3 tbsp sweet paprika
1 tsp sweet paprika
4 large eggs, beaten
all-purpose flour , for dredging
vegetable oil, for frying
1/4 cup extra virgin olive oil
14 oz whole canned tomatoes , tomatoes chopped and liquid reserved

Directions:

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.
Bring a large saucepan of salted water to a boil. Add the artichokes and simmer until tender when pierced through the bottom, about 15 minutes. 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.
In a large bowl, mix the artichokes with the beef, scallions, parsley, bread crumbs, Gruyère, capers, tabil, pepper, cinnamon and 2 teaspoons of salt. Add 3 tablespoons of the paprika and the eggs and mix with your hands until thoroughly combined.
Form the meat mixture into 3 dozen tablespoon-size meatballs. Form each ball into a football shape, then dredge in flour.
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. Transfer the meatballs to paper towels to drain; keep warm.
Heat the olive oil in a large skillet. Add the remaining 1 teaspoon of paprika and cook over low heat until fragrant, about 10 seconds. 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	468.04 Kcal (1960 kJ)
Calories from fat	206.57 Kcal
		% Daily Value*
Total Fat	22.95g	35%
Cholesterol	158.78mg	53%
Sodium	925.86mg	39%
Potassium	1400.56mg	30%
Total Carbs	46.88g	16%
Sugars	7.65g	31%
Dietary Fiber	15.03g	60%
Protein	25.08g	50%
Vitamin C	88.8mg	148%
Vitamin A	0.1mg	3%
Iron	8.4mg	47%
Calcium	335.5mg	34%

Amount Per 100 g
Calories	91.34 Kcal (382 kJ)
Calories from fat	40.31 Kcal
		% Daily Value*
Total Fat	4.48g	35%
Cholesterol	30.99mg	53%
Sodium	180.68mg	39%
Potassium	273.32mg	30%
Total Carbs	9.15g	16%
Sugars	1.49g	31%
Dietary Fiber	2.93g	60%
Protein	4.9g	50%
Vitamin C	17.3mg	148%
Iron	1.6mg	47%
Calcium	65.5mg	34%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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