Low-carb veal meatballs with artichokes

Low-carb veal meatballs with artichokes: a hearty one-pan dish with veal mince, artichokes, onion, garlic and olive oil – easy and great for everyday cooking.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 480 kcal per serving
• Protein: 40 g
• Fat: 28 g
• Carbs: 12 g

Ingredients

• 400 g veal mince
• 1 jar artichoke hearts in brine or olive oil
• 1 onion
• 1 garlic clove
• 2 tbsp olive oil
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: frying pan · chopping board · knife · sieve

1. Drain and halve the artichoke hearts. Peel and finely chop the onion and garlic.
2. Knead the veal mince with half of the onion and garlic. Season with salt and pepper and shape into small balls.
3. Heat the olive oil in a frying pan and brown the meatballs all over until cooked through. Then take them out of the pan and set aside for a moment.
4. Put the rest of the olive oil in the pan with the remaining onion, garlic and the artichoke hearts. Cook everything gently until the veg is fragrant and slightly soft.
5. Return the meatballs to the pan and let them sit with the veg briefly so the flavours come together.
6. Arrange on plates and serve hot.

Good to know

I like a one-pan dish like this on days when things should be easy. Savoury, juicy and full of flavour, without feeling heavy.

Swaps

Veal mince → chicken mince (usually a little leaner, still plenty of protein); artichoke hearts → courgette (milder, with lots of water); olive oil → ghee (heat-stable); onion → shallot (more delicate flavour, similar nutrients)

Allergens

The dish is naturally gluten-free and dairy-free; jarred artichokes can contain additives depending on the product, so check the label. For children, small, soft meatballs work well; in pregnancy, cook the meatballs right through.

Dairy-free recipes