Here’s a modern-day, healthy take on a traditional Sephardi dish that has long been popular in Jewish communities in Jerusalem and North Africa: artichoke-stuffed meatballs. They’re filled with veggies and use lean chicken meat to keep things healthy.
It used to be difficult to clean and prepare so many artichokes (even though they’ve been part of the Jewish kitchen for many years); today, frozen, ready-to-use artichoke bottoms are sold in the freezer aisle of many grocery stores. If you can’t find frozen artichoke bottoms, follow this recipe making chicken meatballs instead. It’s an ideal summertime Shabbat dinner!
Ingredients
Servings 10
For the meatballs:
- 1 lb ground chicken
- ½ cup finely chopped carrot use a food processor
- ½ cup finely chopped zucchini
- ¼ cup minced parsley
- ¼ cup minced cilantro
- 2 cloves of garlic finely minced
- 2 tablespoons smoked paprika
- ½ teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon cumin
- ¼ teaspoon cinnamon
- ¼ teaspoon baking powder
- Approx. 20 frozen artichoke bottoms thawed
To fry the meatballs:
- 5 eggs approx.
- 2 cups flour approx.
- 1/2 cup neutral oil divided
For the sauce:
- 2 large onions finely minced
- 2 tablespoons olive oil
- 2 cloves of garlic finely minced
- 1 tablespoon turmeric
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoon paprika
- Juice and zest of 2 lemons
- ½ teaspoon dried hot red pepper flakes optional
- 2 cups broth or water
Nutritional Facts
Nutrition Facts
Artichoke-Stuffed Chicken Meatball
Amount per Serving
Calories
338
% Daily Value*
Fat
20
g
31
%
Saturated Fat
3
g
19
%
Trans Fat
0.1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
12
g
Cholesterol
121
mg
40
%
Sodium
733
mg
32
%
Potassium
446
mg
13
%
Carbohydrates
25
g
8
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
14
g
28
%
Vitamin A
2375
IU
48
%
Vitamin C
6
mg
7
%
Calcium
47
mg
5
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- In a large bowl combine ground chicken, carrot, zucchini, parsley, cilantro, garlic, paprika, pepper, salt, cuming, cinnamon, and baking powder.
- Form meatballs and press into each artichoke bottom. They should look like a small ball rising out of a bowl-like base.
- Once all the meatballs are formed, place eggs in a bowl and whisk until beaten.
- Place flour in a second bowl. Heat ¼ cup oil in a skillet.
- Working in batches, carefully coat each meatball first with egg then with flour.
- Place meatballs chicken-side down in the frying pan, and fry on a medium heat until lightly browned. Flip and fry the artichoke side until lightly browned.
- Change oil mid-way through with remaining fresh oil. Once each batch of meatballs is crisped and browned on the outside, drain them on a plate lined with paper towels.
- Make the sauce. Fry onions in olive oil until golden. Add garlic cloves and fry until they are fragrant. Add turmeric, salt, pepper, paprika, juice and zest of lemons, pepper flakes and broth or water and stir over medium heat until hot.
- Carefully place the meatballs in the sauce, and baste each meatball with sauce to coat them. Place a lid on the pan and simmer over a medium-low flame for 30 minutes. If the sauce looks like it’s evaporating, add a little more broth or water to keep them moist.
- Serve hot with couscous or rice. Use a little leftover parsley and cilantro to garnish.
