Name: Stewed Greek Meatballs with Artichokes, Dill, and Lemon
Cook time: 120 min
Total time: 120 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 1.5 pounds ground lamb; 1 large egg; 0.25 cup fresh bread crumbs (see Note); 1 small red onion (minced); 2 teaspoons minced oregano leaves (or 1 teaspoon dried oregano); 2 teaspoons minced dill fronds (or 1 teaspoon dried dill); 1 teaspoon freshly ground black pepper; 0.5 cup all-purpose flour (plus 2 tablespoons); 0.25 cup olive oil; 1 small yellow onion (chopped); 1 tablespoon capers (drained and chopped); 1 teaspoon ground cinnamon; 2 anchovy fillets (chopped, or 2 teaspoons anchovy paste); 2 cups vegetable broth; 1 large tomato (chopped); 12 ounces frozen artichoke hearts (thawed and halved, or one 14-ounce can artichoke hearts packed in water, drained, rinsed, and halved); 1 tablespoon tomato paste; 1 tablespoon lemon juice; 1 teaspoon salt; 1 bay leaf

CuliNect

Stewed Greek Meatballs with Artichokes, Dill, and Lemon — Formulation & Method | CuliNect