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Cheesy Artichoke and Meatball Bake 


  • 1 pound lean ground meat of choice (chicken, turkey, or beef)

  • 1 jar of artichoke hearts packed in water (about 33 ounces)

  • ¾ cup almond flour for binding the meatballs

  • 1 egg

  • 2 teaspoons Italian seasoning

  • Salt and pepper to taste

  • 8 large basil, finely shredded/sliced

  • No sugar added tomato basil pasta sauce (about 24 ounces)

  • Olive oil

  • 2 cups grated mozzarella cheese 


  1. Preheat oven to 375 degrees F.

  2. Make meat balls: mix the ground meat + egg + seasonings + almond flour together in a large mixing bowl and mix until well combined.

  3. Form meat balls into medium-sized balls.

  4. Heat olive oil in a skillet over medium-high. Sear the meatballs on all sides (letting them sit about 3-4 minutes per side, or until golden brown) and continue cooking until cooked through.

  5. Place meat balls in the base of a baking dish.

  6. Drain artichokes and squeeze dry in paper towels. Add to the baking dish along with the meat balls. Top with basil leaves and tomato sauce. Finish it off with an even layer of the mozzarella cheese on top.

  7. Bake on the top rack in the oven, about 40 minutes. If needed, broil towards the end to brown the cheese on top. 

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