This recipe was born out of a need to reduce calories, but still partake in my mom’s excellent meatballs. So instead of frying and cooking in tomato sauce with string beans, I stuffed artichoke hearts and baked them in a lemony-turmeric sauce, and if I may say so myself: Yum!
1 package frozen artichoke hearts
For the meatballs:
½ kg (~1 pound) ground beef or turkey (red)
1 medium-sized onion (or ½ of a large one)
1 cup of parsley leaves
2 large eggs (room temperature)
1-2 tbsp breadcrumbs (I use Tami Gluten-free flour)Salt to taste (~½-1 tbsp)
For the sauce:
½ cup water
Juice from one lemon (about ½ cup)
1 tsp. vegetable oil
1 tsp. Turmeric
Salt to taste
Defrost the artichoke hearts and cook in boiling water with a little salt, until soft enough for a fork to go through.
In a food processor, finely chop onion and parsley.
Place all ingredients in a bowl and mix well.
Fill each artichoke heart generously with the meatball mix, tighten, and place in a tin lined with a baking sheet.
Preheat your oven to 200C/390F.
Mix the sauce ingredients and pour over the stuffed artichoke hearts.
Cover with tin foil and tighten all around.
Bake for 30-40 minutes. Remove the tin foil and bake for another 20 minutes until meatballs are nice and golden-brown.