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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Using a sharp serrated knife, cut the top third and the stem off each artichoke. Snap off the outer leaves and with a small, sharp knife, trim the tough green skin from around each artichoke. Rub the artichokes all over with the lemon halves. | 2. Bring a large saucepan of salted water to a boil. Add the artichokes and simmer until tender when pierced through the bottom, about 15 minutes. Drain and let cool. With a spoon, scoop out the hairy chokes. Roughly chop the artichokes, then put them in a food processor and process until coarsely chopped. You should have about 3 cups. | 3. In a large bowl, mix the artichokes with the beef, scallions, parsley, bread crumbs, Gruyère, capers, tabil, pepper, cinnamon and 2 teaspoons of salt. Add 3 tablespoons of the paprika and the eggs and mix with your hands until thoroughly combined. | 4. Form the meat mixture into 3 dozen tablespoon-size meatballs. Form each ball into a football shape, then dredge in flour. | 5. In a large skillet, heat 1/2 inch of vegetable oil until shimmering. Working in 2 batches, fry the meatballs over moderately high heat, turning occasionally, until deep brown, about 12 minutes; reduce the heat if the meatballs start browning too quickly. Transfer the meatballs to paper towels to drain; keep warm. | 6. Heat the olive oil in a large skillet. Add the remaining 1 teaspoon of paprika and cook over low heat until fragrant, about 10 seconds. Add the tomatoes and their liquid and simmer over low heat until the sauce thickens, about 10 minutes. Season with salt. Spoon the sauce onto a large platter. Set the meatballs on the sauce and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
artichoke	8			-	-	-	-
lemon	1	halved		-	-	-	-
beef	1/2	lb	ground	449.05699999999996	0.0	44.0439	28.8712
scallion	8		minced	64.0	14.68	3.66	0.38
flat leaf parsley	2	cups	chopped	-	-	-	-
breadcrumb	2	cups	coarse	-	-	-	-
gruyere cheese	1/2	cup	shredded	272.58	0.2376	19.6746	21.3444
caper	3	ounces	drained chopped	19.5611	4.1589	2.0071	0.7314
tabil see	3	tablespoons		-	-	-	-
pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
cinnamon	1/2	teaspoon		-	-	-	-
kosher salt				-	-	-	-
paprika	3	tablespoons	sweet	6.486000000000001	1.2418	0.3252	0.2965
paprika	1	teaspoon	sweet	6.486000000000001	1.2418	0.3252	0.2965
egg	4		beaten	286.0	1.44	25.12	19.02
purpose flour				-	-	-	-
vegetable oil				-	-	-	-
extra virgin olive oil	1/4	cup		-	-	-	-
tomato	14	ounces	canned chopped	91.2854	20.2415	4.7627	0.7938

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.