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Crispy Artichoke Meatballs
© Maura McEvoy

Crispy Artichoke Meatballs

  • SERVINGS: 6
  • MAKE-AHEAD
  • STAFF-FAVORITE

The small amount of beef in these artichoke meatballs helps hold them together. If artichokes are unavailable, substitute plain mashed potatoes.

  1. 8 large artichokes
  2. 1 lemon, halved
  3. 1/2 pound ground beef
  4. 8 large scallions, minced
  5. 2 cups finely chopped flat-leaf parsley (1/2 pound)
  6. 2 cups coarse fresh bread crumbs
  7. 1/2 cup shredded Gruyère cheese
  8. One 3-ounce jar capers, drained and coarsely chopped
  9. 3 tablespoons tabil
  10. 1 teaspoon freshly ground pepper
  11. 1/2 teaspoon cinnamon
  12. Kosher salt
  13. 3 tablespoons plus 1 teaspoon sweet paprika
  14. 4 large eggs, beaten
  15. All-purpose flour, for dredging
  16. Vegetable oil, for frying
  17. 1/4 cup extra-virgin olive oil
  18. One 14-ounce can whole tomatoes, tomatoes chopped and liquid reserved
  1. 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.
  2. 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.
  3. 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.
  4. Form the meat mixture into 3 dozen tablespoon-size meatballs. Form each ball into a football shape, then dredge in flour.
  5. 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.
  6. 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.
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.
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