Greek-Style Meatballs and Artichokes
Mediterranean flavors abound in this dish. Serve it with an orzo pilaf.
INGREDIENTS | SERVES 10
2 thin slices white sandwich bread
½ cup 1% milk
2¾ pounds lean ground pork
2 cloves garlic, minced
1 egg
½ teaspoon lemon zest
¼ teaspoon freshly ground pepper
16 ounces frozen artichoke hearts, defrosted
3 tablespoons lemon juice
2 cups Chicken Stock (page 17)
¾ cup frozen chopped spinach
⅓ cup sliced Greek olives
1 tablespoon minced fresh oregano
Preheat the oven to 350°F. Place the bread and milk in a shallow saucepan. Cook on low until the milk is absorbed, about 1 minute. Place into a large bowl and add the pork, garlic, egg, zest, and pepper.
Mix until all ingredients are evenly distributed. Roll into 1″ balls. Line two baking sheets with parchment paper. Place the meatballs in a single layer on the baking sheets. Bake for 15 minutes, and then drain on paper towel-lined plates.
Add the meatballs to a 6- to 7-quart slow cooker. Add the remaining ingredients.
Cook on low for 6–8 hours.
PER SERVING Calories: 400 | Fat: 28g | Sodium: 340mg | Carbohydrates: 9g | Fiber: <1g | Protein: 25g
