CRISPY ARTICHOKE MEATBALLS
The small amount of beef in these artichoke meatballs helps hold them together. If artichokes are unavailable, substitute plain mashed potatoes. Canned or Jarred artichokes will save a lot time. This recipe is by Nancy Harmon Jenkins from the Devine Secrets of the Mahjoub Sisterhood, North Africa. Note: Tabil is made with onions and garlic dried in the strong Tunisian sun. For a close approximation, toast 3 tablespoons of caraway seeds, 1/2 cup of coriander seeds and 3 seeded dried red chiles in a large skillet over low heat until fragrant, about 2 minutes. Let cool, then grind the mixture to a powder. Store the tabil in a jar in a cool, dry place for up to 2 weeks. MAKE AHEAD: The meatballs can be fried up to 6 hours ahead and kept at room temperature. Reheat in a 350° oven for 10 minutes. The sauce can be refrigerated for up to 2 days
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- 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.
Nutrition Facts : Calories 539.2, Fat 24.1, SaturatedFat 6.9, Cholesterol 176.6, Sodium 1095.9, Carbohydrate 60.3, Fiber 18.3, Sugar 5.6, Protein 28.7
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Antaram sardar
[email protected]These meatballs were a bit too dry for my taste. I think I would add some more moisture next time, maybe by using ground turkey or chicken instead of beef.
Arnob Haldar
[email protected]I'm not a big fan of artichokes, but these meatballs were delicious! The artichoke flavor was subtle and complemented the meat perfectly.
Martin Dibkey
[email protected]These meatballs were easy to make and had a great flavor. I would definitely make them again.
Rockie Sugg
[email protected]I made these meatballs for my party and they were a hit! Everyone loved the crispy coating and the tender, juicy meat inside.
Aung Aung
[email protected]These meatballs were a bit bland for my taste. I think I would add some more spices next time.
md mehedi Hassan
[email protected]I made these meatballs for my family and they were a big hit! The artichoke flavor was a nice touch.
Albert Manjese
[email protected]These meatballs were a great appetizer for my party. They were easy to make ahead of time and everyone loved them.
Inate Tube
[email protected]I followed the recipe exactly and the meatballs turned out great. They were crispy on the outside and tender on the inside.
simon obasi
[email protected]The meatballs were easy to make and didn't take too long to cook. I served them with a side of marinara sauce and they were perfect.
Md:Srabon parves najmul
[email protected]I made these meatballs for my family and they loved them! Even my picky kids ate them up.
Hollie Mitchell
[email protected]These meatballs were a bit too dry for my taste. I think I would add some more moisture next time, maybe by using ground turkey or chicken instead of beef.
shahin milon
[email protected]I'm not a big fan of artichokes, but these meatballs were delicious! The artichoke flavor was subtle and complemented the meat perfectly.
bangal TV
[email protected]These crispy artichoke meatballs were a hit at my party! They were easy to make and had a great flavor.