Crispy Artichoke Meatballs
Elevate your appetizer game with these Crispy Artichoke Meatballs, a vegetarian twist on a classic comfort food! Packed with the briny goodness of artichoke hearts, zesty lemon, aromatic garlic, and fresh parsley, these meatballs are coated in crunchy panko breadcrumbs for an irresistibly golden, crispy finish. Perfectly seasoned with Parmesan cheese and a touch of black pepper, these bite-sized delights are pan-fried to perfection in olive oil, giving them a satisfying crunch while remaining tender inside. Serve them as a crowd-winning starter with your favorite dipping sauce or on top of pasta for an elegant, meatless main course. Ready in just 35 minutes, this recipe is a flavorful, easy-to-make option that will impress your guests and add a gourmet touch to any meal!
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Recipe Information
Ingredients
- 14 oz Canned artichoke hearts
- 1.5 cups Panko breadcrumbs
- 0.5 cups Parmesan cheese, grated
- 3 Garlic cloves, minced
- 0.25 cups Fresh parsley, chopped
- 1 Egg
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 3 tbsp Olive oil
- 1 tsp Lemon zest
- 0.25 cups Flour (for rolling)
Instructions
Drain and rinse the canned artichoke hearts and pat them dry with a paper towel. Roughly chop them into smaller pieces.
In a food processor, combine the artichokes, 1 cup of the panko breadcrumbs, Parmesan cheese, minced garlic, parsley, egg, salt, black pepper, and lemon zest. Pulse until the mixture sticks together, but still has some texture.
Transfer the mixture to a bowl. If it’s too wet, stir in a bit more panko breadcrumbs until slightly firm.
Using your hands, shape the mixture into 1 ½-inch balls (about the size of a golf ball). Roll each ball lightly in flour, shaking off excess.
Spread the remaining ½ cup of panko breadcrumbs on a plate. Roll each ball in the breadcrumbs to coat the outside evenly. Press gently to ensure the breadcrumbs stick.
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the meatballs in a single layer (you may need to cook in batches).
Cook the meatballs for about 3-4 minutes per side, or until they are golden brown and crispy all over. Use tongs to rotate them carefully while cooking.
Remove the cooked meatballs from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Serve warm as an appetizer with your favorite dipping sauce, or pair them with spaghetti and marinara for a hearty meal!
Nutrition Facts
Calories |
1256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 3450 mg | 150% | |
| Total Carbohydrate | 130.8 g | 48% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 9.5 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 778 mg | 60% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1219 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
