This is the best hearty non-dairy Turkey Meatballs in Artichoke Bottoms cooked in a savory and sour gravy. Suitable for the stovetop or oven. Gluten free and Kosher for Passover options below.
Ingredients of Turkey Meatballs in Artichoke Bottoms
Artichoke Bottoms
- Canned artichoke bottoms
- Frozen bottoms – Soak in boiling water with juice from 1 lemon for 10 minutes; just high enough to cover hearts. Cool bottoms before stuffing.
- Another option is to stuff while still frozen. They will cook nicely with the turkey and will still remain in one piece. It all depends on the softness you prefer. If you prefer extra soft artichokes, then defrost a bit first, as stated above.
Turkey Stuffing
The turkey stuffing is a meat fritter with binding agents, liquid absorbing agents, and leavening agents. Together, they create a bit of airiness and fluff. You can also add an acidic softening agent, namely baking powder, to create a smoother meat texture. Or Just add lemon juice. The acid also softens the protein.
Binding Agents
- Raw eggs; OR
- Flaxseed flour/ground flaxseed – 3 tablespoons of water to every 1 tablespoon of flaxseed, and set aside for around 30 minutes (or less) to substitute for each medium egg, OR
- Ground chia seeds – 3 tablespoons of water to every 1 tablespoon of ground chia seeds, and set aside for around 30 minutes (or less) to substitute for each medium egg
Another recommendation by someone who is originally from Russia: She was taught to add 1/4 cup of tap water to replace every 1/3 portion of bread crumbs and an egg. I admit that I haven’t tried this…yet. Therefore, I have no idea what the end result would be. It’s just a suggestion.
No matter what protein binding ingredient you choose to use, don’t forget that they contain water, in addition to the fact that the meat contains water. So, you need a liquid absorbing ingredient/s.
Liquid Absorbing Agents
- 1/2 cup coarsely ground matzo meal Kosher for Passover – contains gluten, OR
- 1/3 cup natural breadcrumbs for rest of year – contains gluten
Gluten Free Liquid Absorbing Options
- 2/3 cup potato starch – gluten free (Kosher for Passover), OR
- 2/3 cup corn starch – gluten free (considered Kosher for Passover only for those who eat corn on Passover), OR
- 1 medium peeled raw potato, coarsely grated to replace the bread crumbs, or OR
- Some cooks just add the grated potato, with no additional eggs.
Turkey Meatballs in Artichoke Bottoms
Artichoke Bottoms stuffed with Turkey and cooked in a sour and savory gravy.
Ingredients
Ground Turkey Mixture
- 20 canned/frozen artichoke bottoms (hearts)
- 1.8 pounds ground dark turkey meat (800 g)
- 1/2 cup matzo meal 1/2 ounce (45 g) (or 1/3 cup natural breadcrumbs for rest of year)
- 1 onion, finely grated, (liquid squeezed out)
- 4 garlic cloves, minced or crushed
- 4 tablespoons minced parsley leaves
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper powder (optional)
- 3 medium eggs
- 3 tablespoons canola oil
For Pot
- 3 medium onions (approx.), cubed
- 5 garlic cloves, chopped
- 5 celery stalks, chopped
- leaves of celery stalks, coarsely chopped
- 1 1/2 to 2 teaspoons kosher salt
- 1/4 to 1/4 teaspoon black pepper (optional)
- 1/2 cup canola oil
- lemon juice, from 2 lemons (approx.)
- boiling water according to height of artichoke bottoms
Instructions
Combine ground turkey mixture.
Set aside for several hours in fridge. (optional)
Stuff artichoke bottoms Set aside.
Fry vegetables together a few minutes. Add spices. Fry 1 minute.
Place stuffed artichokes in pot (not on top of each other).
Pour boiling water in pot around stuffed artichokes, enough to cover below top of artichoke bottoms (not tops of turkey).
Add lemon juice on top of turkey and on sides. Bring to boil.
Cook on small burner, low flame for 50 minutes (less or more).