Mediterranean Braised Meatballs with Artichokes and Potatoes. A good main dish or rich second course with a side, easy, quick, and tasty.
If you’re looking for an idea for a rich, colorful second course that will make everyone happy, you’re in the right place! My Mediterranean meatballs are a true triumph of flavors: a unique dish where the meatballs slowly cook together with tender artichokes, potatoes, and olives.
There are days when the recipe doesn’t come from books, but from walking through the market stalls. This morning, my eyes were literally caught by a bunch of beautiful artichokes: green, firm, with those purple shades that speak freshness. Right next to them, a cluster of fiery red cherry tomatoes seemed to call me, and I couldn’t resist taking them along with some excellent yellow-fleshed potatoes.
I still wasn’t sure what I was going to cook, but the spark hit me when I walked into my trusted butcher. As he arranged the fresh ground meat on the counter, I immediately knew: today we prepare meatballs for my grandchildren!
I wanted a dish that encapsulated all the goodness of the fresh vegetables I had just bought, something soft, colorful, and flavorful.
Thus was born this rich and fragrant stew, where the meatballs become tender together with the artichokes and black olives. A dish that smells of home, family, and shopping done with the heart.
It’s a simple yet impressive recipe, perfect for when you want to bring something special to the table without spending endless hours at the stove.
And do you know what was the greatest satisfaction? Watching my grandchildren devour them in no time. They cleaned the plate so thoroughly that it was practically shiny!
When the kids clean the plate like that, you know the recipe is just right.
Prepare fresh bread, because the sauce is the true star!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
Mediterranean Braised Meatballs with Artichokes and Potatoes
- 1.1 lbs ground veal (or mixed beef and pork)
- 2 slices stale bread (soaked in water and well-squeezed)
- 1 egg
- 2 oz Parmesan
- 1 clove garlic (finely chopped or pressed)
- to taste parsley
- salt
- pepper
- lemon (grated zest optional, preferably organic lemon)
- to taste flour
- breadcrumbs (if needed)
- 4 artichokes
- 3 potatoes (medium yellow-fleshed)
- 10 cherry tomatoes (ideal "hanging" or cherry variety)
- to taste black olives
- 1 yellow onion
- 1 clove garlic
- parsley
- Half glass dry white wine
- to taste vegetable broth (or boiling water)
- to taste extra virgin olive oil
Tools
- Bowl
- Casserole
Steps
Mediterranean Braised Meatballs with Artichokes and Potatoes
In a large bowl, mix the ground meat with the egg, well-squeezed bread, Parmesan, parsley, and chopped garlic.
Add salt, pepper, and lemon zest.
Form round meatballs and lightly flour them: this is the secret to achieving that irresistible creamy texture at the end of cooking.
Lightly coat them in flour and remove the excess.
Start by cleaning the artichokes: remove the tougher outer leaves, trim the tips, and clean the stalk well.
Please don’t throw away the stalk! Peel it carefully to reach the tender heart and cut it into chunks.
Cut the rest of the artichoke into wedges and immerse everything (including the stalks!) in a bowl with water and lemon to prevent them from browning.
Clean the potatoes, peel them, and cut them into wedges the same size as the artichokes. This way they will cook evenly and perfectly blend in the pan.
In a large pan, heat a generous drizzle of extra virgin olive oil.
Add the large sliced onion and garlic clove, letting them gently soften until they become transparent.
Add the well-drained artichokes and potato wedges.
Gently stir everything to flavor in the sauté, then season with salt, pepper, and add chopped parsley.
Increase the heat and pour in the glass of dry white wine.
Let the alcohol evaporate well for a couple of minutes.
Add a ladle of vegetable broth (or boiling water) and let the artichokes and potatoes cook alone for a few minutes: they need to start softening before welcoming the meatballs.
Now add the floured meatballs, tomatoes (your “hanging” or the puree), and black olives to the pan. If necessary, pour another ladle of broth to keep the sauce soft.
Cover with the lid and cook on low heat for about 15 minutes.
Stir occasionally with great delicacy.
At the end of cooking, taste and adjust salt and pepper.The result should be a creamy and colorful stew.
Enjoy your meal.
Tips
Don’t throw away the artichoke stalks, it’s a real shame! Peel them with a potato peeler to remove the fibrous outer part, cut them into chunks, and add them to the pan along with the wedges. They are very tender and delicious, adding even more flavor to your sauce.
The Choice of Ground Meat: For very tender meatballs that do not dry out during cooking, ask your butcher for a mix of veal and a small portion of pork. The grind should be fine to blend well with the bread and Parmesan.
Why Flour the Meatballs? Don’t skip this step! The flour, meeting the broth and potato starch, will create that thick and velvety sauce that makes the dish unique. It’s the secret for an unforgettable “scarpetta”.
If the artichokes have many spines or are particularly tough, feel free to remove an extra row of outer leaves. Better a smaller but tender artichoke than a fibrous one in the mouth.
Once you’ve turned off the heat, let the pan rest covered for 5 minutes before serving. This allows the flavors to settle and the meatballs to absorb the vegetable sauce even better.
If you can’t find “hanging” tomatoes, you can use halved cherry tomatoes or, in winter, a good artisanal tomato puree for a more enveloping taste.
If you want to make the dish even richer and more refined, add a handful of pine nuts along with the black olives. The pine nuts will add a sweet and crunchy note that pairs divinely with the tenderness of the artichokes and the saltiness of the olives.
If you want their flavor to stand out even more, you can toast them for a minute in a separate pan before adding them to the sauce.
It’s that detail that transforms a family recipe into a dish for special occasions
Curiosities
The Bread: Don’t just put it on the table. Grill slices of rustic bread on the griddle until they become crispy: the contrast between the “crunchy” bread and the softness of the meatball is heavenly.
The Pasta: If you decide to dress the ziti, drain the pasta two minutes before the time and finish cooking it directly in the sauce by adding a ladle of cooking water. It will become very creamy.
The Peppertouch: Don’t use just any pepper: treat yourself to a mix of freshly ground grains directly on the plate.
FAQ (Frequently Asked Questions)
Can I use other types of ground meat?
Beef (For a stronger flavor)
You can say that beef is a great alternative. Compared to veal, beef has a more robust flavor and a more tenacious texture. In this case, the meatballs will turn out more “robust” and will pair even better with a generous sprinkle of pecorino romano.
Veal and Pork Mix (For maximum tenderness)
This is the most common variant in Italian homes. Pork adds a fatty part that makes the meatball even juicier. It’s a great solution if you’re looking for a more rounded flavor and a texture that literally melts in your mouth.
Turkey or Chicken (For a light version)
If someone is looking for a lighter version, you can suggest white meats. However: being very lean and delicate meats. In this case, it’s crucial to be generous with spices and your freshly ground pepper mix to give character.
