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Green Veggie "Meatballs"
Your marinara sauce called and wants to know where these have been all its life. Full of healthy greens and singing with flavor from fresh herbs and sharp feta, green meatless balls are perfect little snackable appetizers. They're also divine tossed with red sauce and pasta or toasted on ciabatta for the meatlessball sub you never knew you were looking for.
Featured Seedlings
Last chance
Ingredients
- 3 Tbsp olive oil
- 1 small yellow onion, diced
- to taste salt
- 2 garlic cloves, chopped
- 1 tsp cumin
- 1 c panko breadcrumbs
- 1/4 c crumbled feta
- 2 eggs
- for frying olive oil
- 5 c greens (kale, chard, spinach, spigariello, mustard greens, etc.), washed and chopped
- 1/2 c cilantro (sub parsley, mint, basil for some of the cilantro if desired)
Instructions
Step 1
Heat olive oil in a large skillet over medium heat until shimmering.
Step 2
Add onion and garlic and saute until soft and lightly browned.
Step 3
Add the cilantro and cumin and season with a generous pinch of salt.
Step 4
Add chopped greens to the skillet and saute until they are wilted and most of their liquid has evaporated. Remove from the heat and cool.
Step 5
In a large bowl, combine greens mixture with breadcrumbs, feta, and beaten eggs. Stir until thoroughly combined.
Step 6
Roll into walnut-sized balls.
Step 7
Pour oil for frying in a high-sided skillet to a depth of about 1 inch. Heat over medium high heat until shimmering and fry meatballs until golden brown on all sides, removing them to a paper towel lined plate as they are done.
Step 8
Serve as a snack, with pasta and marinara, in a sandwich, or in a grain bowl.