Artichoke Meatballs in Sauce

Name: Artichoke Meatballs in Sauce
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: Artichokes mulberries 8; Pecorino Romano PDO cheese 3.5 oz; Breadcrumbs 0.833 cup; Garlic 2 cloves; Extra virgin olive oil to taste; Parsley to taste; Salt to taste; Black pepper to taste; Tomato purée 2.1 cups; Garlic 1 clove; Extra virgin olive oil to taste; Salt to taste; Basil to taste

Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 45 min
Serving: 4 persone
Cost: Low
Note + the resting time for the dough in the refrigerator (60 minutes)

PRESENTATION

Artichoke meatballs in sauce are a delicious second course, perfect for those looking for a tasty alternative to classic meatballs in sauce. The combination of artichokes with pecorino cheese provides a balance of savoriness and delicacy, while the breadcrumbs give the right consistency to the mixture, allowing you to obtain perfectly compact meatballs. Ideal to serve during a casual family lunch or dinner with friends, you can accompany them with fresh bread for the indispensable 'scarpetta'! If you love dishes rich in flavor and full of character, artichoke meatballs in sauce will become a flagship recipe in your home!

If you are looking for other meatball recipes, don't miss:

INGREDIENTS

Artichokes 8 - mulberries

Pecorino Romano PDO cheese 3.5 oz (100 g)

Breadcrumbs 0.833 cup (100 g)

Garlic 2 cloves

Extra virgin olive oil to taste

Parsley to taste

Salt to taste

Black pepper to taste

For the sauce: Tomato purée 2.1 cups (500 g); Garlic 1 clove; Extra virgin olive oil to taste; Salt to taste; Basil to taste

Preparation

How to prepare Artichoke Meatballs in Sauce

To prepare the artichoke meatballs in sauce, the first step is to clean the artichokes. Remove the tough outer leaves 1, then cut off the tip 2. Peel the stem and cut the artichokes in half 3.

Remove the inner choke 4. Cut the hearts into wedges and the stem into slices 5. As you clean them, immerse them in acidulated water 6 to prevent them from darkening.

In a pan, pour the oil, add the garlic, and sauté for a few minutes. Add the well-drained artichokes 7 and season with salt 8. Stir, cover with a lid 9, and cook over medium heat for 15 minutes, stirring occasionally.

Remove the lid and let dry for 4-5 minutes 10, stirring as little as possible so the artichokes maintain a nice color. Allow to cool slightly; you can remove the garlic or leave it depending on your taste. Transfer everything to a mixer 11 and blend until you get a homogeneous mixture 12.

In a bowl, place the blended artichokes and add the pecorino cheese 13, chopped parsley, and season with salt and pepper 14. Add the breadcrumbs 15 and mix.

You should obtain a homogeneous mixture 16. Let it rest in the fridge for 1 hour. Meanwhile, prepare the sauce. In a pot, sauté the garlic for a few minutes, then add the tomato puree 17 and a little water to rinse the container 18.

Season with salt 19, cover with a lid 20, and cook for 15 minutes, stirring occasionally. Moisten your hands, form the meatballs by taking 20g of mixture at a time 21.

Place them on a tray 22. In a non-stick pan, pour a drizzle of oil, add the meatballs 23 and brown them for 5 minutes, moving the pan to cook them on all sides 24.

Add the sauce 25 and let the meatballs absorb the flavor for a few minutes. Finish with some basil 26 and serve. Your artichoke meatballs in sauce are ready to be enjoyed 27!

Storage

Artichoke meatballs in sauce can be stored in the refrigerator, in a closed container, for up to 2 days. Before serving them again, just heat them over low heat with their sauce, adding a tablespoon of water if necessary.

Advice

If you love more aromatic flavors, you can add a pinch of smoked paprika or turmeric to the meatball mixture. If you like experimenting, you can mix other vegetables, like spinach or zucchini, with the artichokes to make even richer and more original meatballs.

For the translation of some texts, artificial intelligence tools may have been used.