INCREDIBLE Artichoke “Meatballs” in a Creamy Garlic Sauce

These Artichoke “Meatballs” in a Creamy Garlic Sauce are filled with flavors, made with basic pantry staples and all done in a little over 30 minutes. Serve them next to some roasted potatoes and a bottle of Spanish white wine for a complete and delicious meal.

To make this dish, I used canned artichoke hearts in water. Just to make things easier and quicker. Of course, you can also use fresh artichokes. Just prep the artichokes (here is how) and then simmer in salted water for about 20 minutes or until tender.

For the creamy garlic sauce, I used a combination of milk and homemade vegetable broth. You can also use chicken broth or even beef broth. I also added a little white wine, to give the sauce a deeper depth of flavor. If wine is not your thing, you can sub for 1/4 the amount of vinegar or even a squeeze of fresh lemon juice.

TIPS & TRICKS to Make this Recipe: The secret to this recipe is to ensure the artichoke mixture is well-binded. That way the meatballs don´t fall apart. Once you have the mixture ready, make sure to squeeze it in your hands before shaping the meatballs. If you see it´s too dry, add some water or whisked egg until the desired texture.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make these Artichoke “Meatballs” in a Creamy Garlic Sauce

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Artichoke "Meatballs" in a Creamy Garlic Sauce

Course Main Course

Cuisine Mediterranean

Prep Time 15 minutes

Cook Time 25 minutes

Servings 4

Calories 282 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1/4 cup extra virgin olive oil 60 ml
• 1 can artichoke hearts in water 14 oz / 400 grams
• 1/3 cup plain bread crumbs 45 grams
• 1 large egg
• 1 shallot
• 5 cloves garlic
• 1 lemon
• 3 tbsp chopped fresh parsley 12 grams
• 1 tbsp all purpose flour 9 grams
• 1/2 cup dry white wine 120 ml
• 3/4 cup low fat milk 180 ml
• 1/2 cup vegetable broth 120 ml
• 1/2 tsp dried thyme .50 grams
• sea salt & black pepper

Instructions

1. Drain the can of artichokes into a fine sieve, then add the artichokes over some paper towels in a single layer and pat completely dry, finely chop the artichokes and then add into a large bowl

2. Add the bread crumbs over the artichokes, crack in the egg, add in the shallot finely chopped, finely grate in 1 clove of garlic, finely grate the zest of half a lemon, add in 2 tbsp (8 grams) chopped fresh parsley and season with sea salt & black pepper, mix together until well mixed, then push down on the mixture until you get a paste-like texture

3. To shape the meatballs, grab a spoonful of the mixture and squeeze it in your hands, then shape into a ball, about the size of a golf ball

4. Heat a large fry pan with a medium heat and add in the olive oil

5. After a couple of minutes add in the artichoke meatballs, all in a single layer, cook for 7 to 8 minutes or until golden fried all around, then remove from the pan and set aside

6. Using the same pan with the same heat, add in 4 cloves garlic finely chopped, mix continuously, after 15 to 20 seconds and the garlic is fragrant, add in the flour, mix continuously, after 2 minutes add in the white wine, dried thyme and season with sea salt & black pepper, mix together

7. Once the alcohol in the wine has been cooked off, about 3 minutes, add in the milk and vegetable broth, continue to mix for 3 to 4 minutes or until you get a slightly creamy sauce, then add the artichoke meatballs back into the pan, in a single layer and gently mix them around, simmer for 2 to 3 minutes

8. Transfer the artichoke meatballs into serving dishes, top off with the creamy garlic sauce and some chopped fresh parsley, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

Artichoke "Meatballs" in a Creamy Garlic Sauce

Amount Per Serving

Calories 282 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 3g19%

Trans Fat 0.01g

Polyunsaturated Fat 2g

Monounsaturated Fat 11g

Cholesterol 49mg16%

Sodium 514mg22%

Potassium 219mg6%

Carbohydrates 23g8%

Fiber 3g13%

Sugar 6g7%

Protein 8g16%

Vitamin A 630IU13%

Vitamin C 24mg29%

Calcium 108mg11%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.

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