Artichoke Hearts With Meatballs
The most delicious dish we've had recently is this meatball artichoke dish. I had previously brought together meat and artichoke in lamb artichoke and lamb stew with artichokes but I have never cooked it with tomato paste before. I realized how much I have lost after this meal. The meatballs and potatoes are one of the most delicious meals and this artichoke hearts with meatballs is even more delicious than meatballs and potatoes.
I'm guessing you would have some questions about the recipe. First of all, many people may not want to make the meatballs so tiny as it takes time. You can make them larger, but in this case it becomes more difficult to place them in the artichoke hearts. You can make a big single meatball, but in this case, there is no place for canned vegetables. making them tiny is the most appropriate way for this recipe for me, but if you come up with a more handy way, you can also use it, and please share with us:)
Is it possible to fry the meatballs?
There are those who think that fried meatballs are more delicious than the baked ones. I think the same thing for some food. For example, baked eggplant is not a substitute for fried eggplants, even thinking about it is wrong:) But I don't feel the same way for meatballs. Meatballs made from a fatty, delicious ground beef are more delicious than the baked ones. The baked meatballs are considered to be dry sometimes. Baked meatballs don't dry out unless overbaked. Toasted cookies, burned meatballs, crumbling cakes are not the fault of the cooking method but of the person who cook it. In short, you can fry the meatballs if you wish, but your only gain would be getting extra oil. The baked meatballs do not dry unless overcook them.
Enjoy the recipe...
Ingredients
- 10 artichoke hearts,
- 200 g groud beef,
- 1 small onion, grated,
- 1 small egg,
- 1 tablespoon breadcrumbs,
- Salt,
- Black pepper,
- Cumin,
- 1 tablespoon tomato paste,
- 4 tablespoons olive oil,
- 4 tablespoons canned mixed vegetables,
- 1 cup of grated mozzarella or cheddar cheese.
Preparation
- Take the artichoke hearths in a pot and add enough water to pass them over and cook until they are completely soft,
- In a mixing bowl combine ground beef, onion, egg, breadcrumbs, salt, pepper and cumin, and knead well,
- Make hazelnut sized balls and place into a baking dish covered with wax paper,
- Bake in a preheated oven at 190 ° C until golden brown,
- Heat the olive oil in a frying pan,
- Add the tomato paste and roast until it smells good,
- Take 2-3 cups of boiled water from the artichoke pot and add to the paste and mix,
- Add the cooked meatballs, mixed vegetables and a small amount of salt,
- Place the cooked artichoke hearths into an appropriate sized oven dish,
- Divide the meatball mixture in the bowls,
- Spread the sauce over them,
- Bake in a preheated oven at 190 ° C for 10-15 minutes,
- Spread the cheddar on them, bake until melts.
Bon appetit...