Meatballs and Artichoke

Meatballs

1 lb ground beef

1 tsp salt

1/2 tsp black pepper

1 tsp cinnamon

1 tsp sweet paprika

1 Tbsp chili oil

1 egg

1 medium onion, finely grated

1 cup Italian parsley, finely chopped

1 cup potato starch

In a medium bowl, mix all the ingredients together until well combined. Set aside.

1/4 cup olive oil

1 large onion, finely chopped

1 tsp kosher salt

1 tsp ground black pepper

8 garlic cloves, finely chopped

2 tsp sweet paprika

2 tsp ground coriander

2 tsp turmeric

4 Yukon Gold potatoes, diced

3 large Mexican squash, sliced.

1 package frozen artichoke bottoms, thinly sliced

1 14 oz can diced tomatoes

4 cups water

1 lemon, juiced

In a large, heavy bottomed pot, warm olive oil over medium heat. Add onions and sauté for 4 to 5 minutes until onions are soft and translucent.

Add the salt and pepper and garlic and continue to sauté. Add the paprika, coriander and turmeric and mix well.

Add the potatoes, squash and artichoke bottoms. Add the tomatoes, water and lemon juice and bring to a boil.

Cover tightly, lower the heat and allow to simmer for half an hour.

Form the meatball mixture into golf ball size balls and gently drop into the broth. Continue to simmer for another 30 minutes. Serve over hot fluffy white rice.