Serve up these meatballs as is, over spinach for more color and nutrition, or over pasta for a family-pleasing meal.

Anna Kovel



  • Preheat oven to 400°F. Brush two 15x10-inch baking pans with 1 Tbsp olive oil. In a large bowl combine bread crumbs and 2 Tablespoons water; let stand 5 minutes. Stir in egg, pork, lemon zest, herbs, shallot, and 1/2 teaspoon each salt and black pepper until well-combined, but don't overmix. In your palm, gently shape mixture into 2-inch balls. Place in one prepared pan.

  • Place onions and artichoke hearts in second prepared pan; drizzle with remaining 1 Tbsp. olive oil. Sprinkle with salt and black pepper. Toss to coat. Bake on separate oven racks 15 minutes. Remove from oven. Turn oven to broil. Broil vegetables 4 to 5 inches from heat 5 to 7 minutes or until tender and browned, stirring halfway through. Repeat for meatballs, broiling until done (165°F) and browned, turning halfway through.

  • Transfer meatballs and vegetables to a platter. Pour half the lemon juice into each hot pan; scrape up browned bits. Drizzle lemon juice mixture over meatballs and vegetables. Serves 4.


For browner, crispier meatballs, preheat broiler. Broil meatballs 4 to 5 inches from the heat for 5 to 7 minutes, turning once.

Nutrition Facts

440 calories; 31 g total fat; 8 g saturated fat; 4 g polyunsaturated fat; 15 g monounsaturated fat; 143 mg cholesterol; 753 mg sodium. 502 mg potassium; 13 g carbohydrates; 2 g fiber; 4 g sugar; 29 g protein; 0 g trans fatty acid; 351 IU vitamin a; 12 mg vitamin c; 1 mg thiamin; 1 mg riboflavin; 9 mg niacin equivalents; 1 mg vitamin b6; 31 mcg folate; 1 mcg vitamin b12; 61 mg calcium; 2 mg iron;