📖 Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a food processor, combine the artichoke hearts, spinach (reserve some for serving), garlic, shallots, parsley, and green onions. Pulse until finely chopped but not completely pureed. You want some texture!
3. In a large mixing bowl, combine the plant-based ground meat, breadcrumbs, the artichoke-spinach mixture from the food processor, grated Parmesan cheese, Worcestershire sauce, hot sauce (if using), salt, and pepper. Mix well with your hands until everything is evenly distributed. Don't be afraid to get in there!
4. If the mixture feels too wet, add a bit more breadcrumbs, one tablespoon at a time, until it holds its shape. We don't want any mushy meatballs!
5. Transfer the meatball mixture to a piping bag fitted with a large round tip. Alternatively, you can use a spoon.
6. Pipe or spoon small, even portions of the mixture onto the prepared baking sheet. Aim for about 1-inch meatballs.
7. Bake for 20-25 minutes, or until the meatballs are golden brown and firm to the touch. Keep an eye on them to prevent burning!
8. While the meatballs are baking, prepare the 'Rockefeller' sauce. In a large skillet, melt the vegan butter over medium heat.
9. Add the minced garlic and cook for about 30 seconds, until fragrant. Be careful not to burn it!
10. Stir in the heavy cream, vegetable broth, lemon juice, and a pinch of salt and pepper. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.
11. Once the meatballs are cooked, gently toss them in the 'Rockefeller' sauce, ensuring they're well coated. This is where the magic happens!
12. To serve, arrange a bed of fresh spinach on a platter. Place the saucy meatballs on top of the spinach. Garnish with extra grated Parmesan cheese, a sprinkle of paprika, and a squeeze of fresh lemon juice. Serve immediately and enjoy every bite!