This week’s recipe comes from Karen, who has a spring greens share with us this season. Karen says: “I made a meatball recipe using most of the greens in this week’s share. The meatballs were very moist but still held together well. It was delicious and even my 20 year old daughter and all her friends loved it!
About 2 cups packed greens (such as baby bok choy, arugula, and brassica) ground up in a food processor
One onion finely chopped
1 tbsp basil (or to taste)
1 tsp ground pepper (or to taste)
2 pounds of ground beef
Combine all ingredients in a mixing bowl and form into golf-ball size meatballs. Place meatballs on a baking sheet.
Cook approximately 20 minutes in 350 degree oven.
Remove from cookie sheet, let cool on a plate for about ½ hour and then add to the your favorite prepared spaghetti sauce and heat.
Serve over pasta or in a meatball sandwich!