Baked artichoke and cheese balls: for delicious appetizers

Artichoke meatballs: the recipe for preparing a delicious and tasty appetizer. Try them also as a side dish or second course.

Today we offer you aalternative to the classic meatballs or fishballs: artichokeballs with melted cheese heart. You can enjoy them fried, served accompanied by sauces, or for a lighter version even baked. Here is the step-by-step recipe!

artichoke meatballs
artichoke meatballs

Preparation of artichoke balls

  1. Start by cleaning the artichokes: remove the tough outer leaves, cut the final part of the stem and the tips then divide the artichokes in half. Also remove the central “beard” then gradually put the artichokes in one large bowl with water and the juice of a lemon or two tablespoons of vinegar so as not to blacken them.
  2. After cleaning all the artichokes, cook them in lightly salted water for 20 minutes.
  3. Meanwhile cut the diced breadcrumbs and once the artichokes have been drained, put everything in the mixer. Add Parmesan cheese, breadcrumbs, an egg and garlic. Blend to mix all the ingredients.
  4. Pour the artichoke mix into a bowl, add the chopped parsley and mix. Cut the cheese into cubes and set aside, then move on to making meatballs: take a ball of dough, press down with your index finger and put in the center a cube of cheese.
  5. Roll the dough into a ball. Continue in this way until you finish the ingredients at your disposal.
  6. Puree all the meatballs first in beaten eggs and then in breadcrumbs. If you choose frying, bring the seed oil to the right temperature, then insert the meatballs, brown them and drain them on absorbent paper before serving.
  7. If you choose the oven, place them on a tray lined with baking paper and bake in a preheated oven at 200°C for 20-25 or in any case until they are well browned.
  8. Serve the meatballs piping hot.


You can keep the artichoke balls for 1-2 days in the refrigerator, in an airtight container.

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