Artichoke and potato meatballs, simple and tasty, soft inside with a crunchy crust… they are easy to make and can be served as an appetizer or vegetarian main course. The artichokes are cooked in a pan, then blended, while the potatoes are steamed or microwaved. You just need to add breadcrumbs and eggs, and you’ll be ready to prepare the meatballs and bake them. Try this recipe, it’s really delicious!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All Seasons, Spring
- Energy 118.20 (Kcal)
- Carbohydrates 22.25 (g) of which sugars 1.20 (g)
- Proteins 4.85 (g)
- Fat 1.78 (g) of which saturated 0.68 (g)of which unsaturated 0.65 (g)
- Fibers 4.30 (g)
- Sodium 161.31 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 artichokes
- 12 oz potatoes
- 1 egg (medium)
- 1 slice white sandwich bread
- 1 clove garlic
- 1 tbsp Grana Padano cheese, grated
- parsley
- as needed breadcrumbs
- extra virgin olive oil
- salt
- pepper
Tools
- Pan
- Blender
- Baking Tray
- Bowl
- Steamer or microwave
Preparation
Clean the artichokes to obtain the heart and peel the stems. Cut them into small pieces, place them in a pan with a drizzle of oil and a clove of garlic.
Add a pinch of salt, a little water, and cook until they are tender (1).
Once done, blend them with a blender until a sort of puree is obtained.
Peel the potatoes, wash them and steam them (20-25 minutes) or microwave (about 8 minutes).
Mashed them in a bowl, add the artichokes, the grana, the finely chopped bread, the beaten egg and some chopped parsley.
Adjust salt and pepper and mix well (2). If necessary, you can add a tablespoon of breadcrumbs.
If you have time, I suggest letting the mixture rest in the refrigerator for about 30 minutes, so the ingredients blend better.
With your hands, shape the mixture into meatballs of even size and slightly flatten them. You should get about 20-25 meatballs with these quantities.
Roll them in breadcrumbs and place them on a baking tray (3). Lightly brush their surface with some extra virgin olive oil.
Put the tray in a fan oven at 365-375°F and bake for 20-25 minutes, or until the meatballs are golden and crispy.
Your artichoke and potato meatballs are ready, you can serve them with mayonnaise or yogurt sauce.
Tips and Variations
You can boil the artichokes instead of cooking them in a pan.
You can add a small cube of provola in the center of each meatball, for a delicious cheesy filling.
You can fry the meatballs in a pan instead of baking them.
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