Adrian De Berardinis recipes are the ultimate in rich, hearty food. They are rarely made for dieters and usually have rich, indulgent ingredients, so you will find yourself full of flavor and healthy fats.
With a background in both plant-based cooking as well as vegan baking, Adrian is an expert on fresh, natural ingredients that complement each other beautifully.
The beauty of Adrian’s recipes is that they are diverse and can be tweaked to fit your own dietary preferences. Don’t like one of the ingredients? Leave it out or substitute. Don’t care for fennel?
You don’t have to use it, but it really makes a difference in taste when you do. We highly recommend trying some of Adrian’s recipes and enjoying the journey of food with him.
Adrian De Berardinis Recipes
Ingredients In The Recipe:
Artichoke and Turkey Meat-balls:
- 1 pound turkey or chicken breast
- 1/4 cup Panko Bread crumbs
- 1 egg, beaten
- 1/4 cup grated Parmesan cheese
- 2 tbsp Olive oil, divided
- 2 cloves fresh garlic, minced
3 cans (15 ounces each) artichoke hearts, drained and chopped coarsely in a food processor or blender-not the middle soft stuff from a can. (About 5 cups) . . . . . . . . . . . . Ready? Here we go!
Step-By-Step Instructions For Preparation:
- Heat 3 tablespoons oil in a large skillet over medium-high heat. Add garlic and saute until fragrant, about 1 minute. Add artichokes, season with salt and pepper, cook for 2 minutes. Transfer to a bowl and let cool.
- Pre-heat oven to 350 degrees F (180 degrees C). In a large bowl, mix the Turkey, egg, cheese, Panko and season with salt & pepper. Form into 20 balls and place on 2 cookie sheets.
- Bake for 10 minutes, carefully flip the meatballs and bake for another 10-15 minutes until they are golden brown.
Serve with your favorite pasta or Mexican rice + beans.
Note: I added a dash of smoked paprika and a pinch of cayenne . . . . I also added extra garlic, as I love garlic.
Variations In Preparation Method
You can also make these meatballs in the same manner and fry them in olive oil in a frying pan.
You can place the meatballs on skewers, season with salt and pepper, brush with the remaining tablespoon of oil, and grill on the BBQ.
If you don’t want to use Panko bread crumbs, you could use regular bread crumbs or even corn flakes.
Make these meatballs without the cheese for a vegan version and serve over spaghetti squash or mash potatoes.
For variation, try adding a little bit of chopped sun-dried tomatoes or olives.
Special Notes About The Recipe
- These are great for kids because they hold well. You can make the meatballs in advance and then just heat them up later.
- Try to leave the stems on the artichoke hearts when you chop them.
- You could add some chopped capers or anchovies to the artichokes if you like.
- If you have fresh basil, you could sprinkle some on top of the meatballs. They are delicious with some fresh marinara sauce.
- You could fry these meatballs in olive oil in a frying pan. Heat the oil, add the meatballs, season with salt and pepper and fry for 4-6 minutes on each side until golden brown. Drain on paper towels to soak up the excess oil.
- Serve the meatballs over spaghetti squash or mashed potatoes with garlic bread or your favorite vegetable dish.
- These meatballs freeze well! You can make the meatballs in advance and then just heat them up later.
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