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Meat Meatballs with Artichoke and Potato

Ingredients for 4 people 600g ground pork. 50g bread crumbs. 150cc milk. 2 onions. 6 garlic cloves. 2 green peppers. 1 red pepper. parsley. 1 whole egg. 150cc dry white wine. 1 tablespoon vinegar (any kind except balsamic). 300cc chicken stock. flour for coating. 1 tablespoon flour. 4 artichokes. 4 potatoes. salt. freshly ground black pepper. olive oil. Preparation Put the ground pork in a bowl and mix it with the bread crumbs that you've softened in the milk, then add the egg. Season with salt and pepper, and knead everything together until the meat feels well bound and sticky. Let it rest for 4 or 5 hours in a covered bowl in the fridge. This step makes all the difference — the meat firms up and the flavors meld beautifully. Shape the mixture into meatballs, dust them lightly with flour...   and fry them in plenty of hot oil until they're golden and crispy on the outside. Once fried, set them on paper towels to soak up the extra oil... S...

Meat Meatballs with Artichoke and Potato



Ingredients

for 4 people
  • 600g ground pork.
  • 50g bread crumbs.
  • 150cc milk.
  • 2 onions.
  • 6 garlic cloves.
  • 2 green peppers.
  • 1 red pepper.
  • parsley.
  • 1 whole egg.
  • 150cc dry white wine.
  • 1 tablespoon vinegar (any kind except balsamic).
  • 300cc chicken stock.
  • flour for coating.
  • 1 tablespoon flour.
  • 4 artichokes.
  • 4 potatoes.
  • salt.
  • freshly ground black pepper.
  • olive oil.

Preparation

Put the ground pork in a bowl and mix it with the bread crumbs that you've softened in the milk, then add the egg. Season with salt and pepper, and knead everything together until the meat feels well bound and sticky.
Let it rest for 4 or 5 hours in a covered bowl in the fridge. This step makes all the difference — the meat firms up and the flavors meld beautifully.
Shape the mixture into meatballs, dust them lightly with flour...
 
and fry them in plenty of hot oil until they're golden and crispy on the outside. Once fried, set them on paper towels to soak up the extra oil...
Strain the frying oil and return it to your pot. Now sauté the onions, garlic, and peppers — all roughly chopped — for about 10 to 12 minutes until they're soft and fragrant...
Toss in the parsley and that tablespoon of flour, stir it around so the flour cooks through, then pour in the wine and vinegar. Keep stirring and let it bubble away until it reduces a bit.
Add the chicken stock, cover the pot, turn the heat down low, and let it simmer gently for 30 minutes.
Now pass that lovely sauce through a fine-mesh strainer and put it back in the pot along with the meatballs and the potatoes, which you've broken into chunky pieces...
Cover the pot again and cook on low heat — or pop it in the oven if you prefer — until the potatoes are tender. Taste and adjust the salt if needed.
Meanwhile, peel and quarter the artichokes, then give them a quick fry in a little oil.
Just before you're ready to serve, add the artichokes to the pot and let everything cook together for another 5 to 8 minutes.
Serve it up piping hot...
Enjoy!
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