Rating: 5 stars
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Serve up these meatballs as is, over spinach for more color and nutrition, or over pasta for a family-pleasing meal.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary test

hands-on:
30 mins
total:
50 mins
Servings:
4
Yield:
12 meatballs and about 2 cups vegetables
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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; fat 31g; cholesterol 143mg; saturated fat 8g; carbohydrates 13g; mono fat 15g; poly fat 4g; insoluble fiber 2g; sugars 4g; protein 29g; vitamin a 350.5IU; vitamin c 12.4mg; thiamin 0.5mg; riboflavin 0.6mg; niacin equivalents 9.4mg; vitamin b6 0.9mg; folate 30.5mcg; vitamin b12 1.1mcg; sodium 753mg; potassium 502mg; calcium 61mg; iron 2mg.
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