Green Meatballs?

Yes! Yummy green meatballs with kale, Swiss chard or collard greens. My friend Kirsten Boyer. originally introduced me to this scrumptious dish. We eat these for breakfast too! There are many different renditions, but this is the recipe I found to be the simplest.

ingredients mixed

shaped meatball

Melanie Vrencur and I have made these meatballs together, and learned that if you don't shape your meatball well it will fall apart during cooking. Included are photos of well formed meatballs and also the tragic one that fell apart during cooking--don't let it happen to you.  Serve with rice, sourdough bread, or pasta.  

searing meatballs

meatball falling apart

Ingredients:

• lb Lasater ground beef 
• 1lb ground pork (if you only have beef use 2lbs beef) 
• 2 carrots shredded  
• 1 medium bunch parsley 
• 1 onion finely chopped 
• 4 garlic cloves finely chopped 
• 1 head kale or Swiss chard or collard greens 
• 2 eggs 
• 1/2 Cup WF classic breadcrumbs (or more if needed)

• olive oil for searing 

• salt & pepper to taste 
• 26oz stained tomatoes 
• thyme/tarragon/oregano
• 1 Cup red wine 
• 1/4 to 1/2 Cup water if necessary

Directions:

Before Baking

After Baking

Using a food processor, chop finely together kale, onions, garlic, and parsley. Using food processor grating tool-grate carrots, then use chopping tool to finely chop those grated carrots. Mix all ingredients except last 5 in bowl. Be sure mixture is not too dry or too wet. If too dry add another egg. If too wet add more breadcrumbs. Form meatballs. Sear meatballs in olive oil. Deglaze the pan with red wine while meatballs are in the pan. Baked meatballs: Place meatballs on sheet pan and bake at 400 degrees for 30 minutes or until browned. Place in stock pot.
Add last 5 ingredients and simmer for 45 min - 1 hour. Enjoy!