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Meatballs And Artichokes

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  Canned artichoke bottoms 7 Ounce
  Lean ground beef 1 Pound
  Onion 1 Large
  Minced parsley 1⁄4 Cup (4 tbs)
  Fine dry bread crumbs 1⁄3 Cup (5.33 tbs)
  Egg 1
  Butter/Margarine 2 Tablespoon
  Pine nuts 2 Tablespoon
  All purpose flour 1 Tablespoon
  Ground allspice 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Sour cream 1⁄2 Cup (8 tbs)
  Condensed beef bouillon 10 Ounce

Cut artichoke bottoms in quarters; rinse with water and drain well.
In a bowl combine the ground beef, onion, parsley, bread crumbs, and egg.
Mix with your hands until thoroughly blended.
Shape meat mixture in 1 1/4-inch balls.
Melt 1 tablespoon of the butter in a large frying pan; add pine nuts and cook over medium heat, stirring, until golden.
With a slotted spoon remove nuts from pan and set aside.
Add 1 more tablespoon butter to the pan; put in artichokes and cook, turning in butter to coat all sides, for about 2 minutes.
With a slotted spoon lift artichokes from pan and keep warm.Add meatballs to frying pan and cook over medium-high heat, uncovered, until well browned on all sides (about 15 minutes).
Remove with a slotted spoon and keep warm.Reduce heat to medium.
If necessary, add butter to pan to make 1 tablespoon fat.
Stir flour, sugar, and allspice into fat in pan and cook until bubbly.
Stir in sour cream until smooth; then gradually stir in beef bouillon until blended.
Cook, stirring, until mixture comes to simmering.
Return meatballs and artichokes to pan.
stirring to coat with sauce.
Cover and simmer to heat through (about 5 minutes).
Transfer to a serving dish and sprinkle with toasted pine nuts.

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