Crispyartichokemeatballs Recipes

AMAZING CRISPY BAKED MEATBALLS

Steps:

• Preheat oven to 400.
• In a large mixing bowl, combine the meat, spinach, cheese, eg, basil, garlic powder, red pepper flakes, and 1/4 c of the bread crumbs. Mix well.
• Place the remaining bread crumbs into a small bowl. Use a scal to weigh meatballs into 1 1/2 oz portions and place on a sheet pan. Shape into meatballs. Place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.

QUICK AND SIMPLE MEATBALLS

Steps:

• Preheat oven to 375°. In a large bowl, combine eggs, water, onion, bread crumbs, Parmesan cheese, garlic and seasonings; mix well. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, until no longer pink, 15-18 minutes. , Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in the microwave.

GREEK MEATBALLS WITH ARTICHOKES AND LEMON SAUCE

Steps:

• Drain artichokes and reserve marinade.
• Slice lemon.
• In a large skillet, warm 1 tbsp reserved marinade over medium heat.
• Saute onion in marinade.
• In a large bowl, beat egg whites lightly with fork.
• Add onions, breadcrumbs, milk, salt, pepper, oregano, eggs, mint and ground beef. Mix well.
• Shape into meatballs. Roll each meatball in flour.
• In a large skillet, over medium heat, saute meatballs in the remaining artichoke marinade.
• Remove meatballs as they brown.
• Add water and bouillon cubes to skillet. Mash bouillon cubes into water. Stir until smooth and thick.
• Stir in lemon juice and lemon slices. Return meatballs to pan. Cover and cook over low heat about 10 minutes.
• Add artichoke hearts. Cook 2 more minutes.
• Remove meatballs and artichokes to serving platter, leaving sauce in pan.
• Beat egg yolks. Stir 1 tbsp sauce in pan into yolks (to temper) and combine with remaining sauce.
• Serve over meatballs.

CRISPY ARTICHOKE MEATBALLS

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.