- Average
- Average budget
Ingredients
- 1/4 c fresh bread crumbs
- 1 egg slightly beaten
- 1 1/4 lb ground pork
- 1 lemon zested and juiced
- 1/2 c chopped parsley or mint or chives or all three
- 1/4 c shallot chopped
- 2 red onion cut into 1/2 inch thick wedges
- 1 14 oz can artichoke hearts drained rinsed halved and patted dry
Preparation
Step 1
Preheat oven to 400. Brush 2 baking pans with 1 T olive oil. In a large bowl, combine bread crumbs and 2 T water; let stand 5 minutes. Stir in egg, pork, lemon zest and shallots and 1/2 t each of salt and pepper until well-combined. Don't over mix. In your palm, shape mixture into 2" balls. Place in one prepared pan.
Step 2
Place onions and artichoke hearts in second prepared pan; drizzle with 1 T olive oil. Sprinkle with salt and pepper. Toss to coat. Bake on a separate oven rack for 15 minutes. Remove from oven. Turn oven to broil. Broil vegetables 4-5" from heat for 5-7 minutes or until tender and golden brown, stirring halfway thru. Repeat for meatballs, broiling until done and browned turning halfway thru.
Step 3
Transfer meatballs and vegetables to a platter. Pour half the lemon juice into each hot pan; scrape up brown bits. Drizzle lemon juice mixture over meatballs and vegetables.