Best Crispy Artichoke Meatballs Recipes

CRISPY ARTICHOKE HEARTS

Steps:

• Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray or line with parchment paper.
• In a food processor, combine the crackers, basil, cheese, parsley and garlic salt and process to fine crumbs (the texture of breadcrumbs). Roll the artichoke hearts in the cracker crumb mixture and place on the prepared baking sheet.
• Bake until the cracker crumbs are golden brown, about 30 minutes. Arrange the artichokes on a serving platter with toothpicks. Serve with marinara sauce for dipping, if desired.

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.

CRISPY MEATBALLS

Steps:

• In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs an a greased rack in a shallow pan. Bake, uncovered, at 400° for 30 minutes or until the meat is no longer pink.

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.

BRAISED MEATBALLS WITH ARTICHOKES AND FENNEL

Steps:

• 1. Mix the ground meat, egg white, bread crumbs, shallots, oregano, dill, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper in a medium bowl until uniform-that is, until the spices are spread evenly throughout; the bread crumbs, too; and the egg white is no longer visible as a scummy film. Form this mixture into 12 golf balls.
• 2. Heat a large pot over medium heat. Meanwhile, spread the flour on a plate. Swirl the oil into the pot, then roll half the balls in the flour. Put them in the pot and brown on all sides. (OK, geometry teachers, balls don't have sides. But you know what I mean.) About 7 minutes will do it. Transfer them to a plate and repeat with the remaining balls.
• 3. Dump the onion, fennel, tomato, and artichokes into the pot. Stir over the heat until the onion begins to soften, about 3 minutes.
• 4. Pour in the broth; stir in the tomato paste, lemon juice, cinnamon, the remaining 1/2 teaspoon salt, and the remaining 1/2 teaspoon pepper. As the mixture begins to simmer, make sure you scrape up any browned bits in the pot. Then tuck the meatballs into the simmering sauce and pour any juices on their plate over everything. Cover, reduce the heat to low, and simmer slowly for 1 hour.