Meat & Veggie Balls
Inspired by Erin Wilichowski's recipe, Farm-fresh and Fast
These meatballs are an easy way to use up greens in your CSA bag. Think Main Dishes when it comes to using up all of your greens. No fresh basil? No problem. Try sage, thyme, oregano, or marjoram. Transform your point of view and create stronger outcomes by freezing up a batch or two for later.
2 slices bread, toasted and diced into 1/4-inch cubes
3/4 to 1 cup milk
1 pound ground chicken or beef
1 1/4 cup shredded zucchini (optional)
1 1/2 cup greens, finely chopped and packed (collards, kale, spinach, or swiss chard)
3 tablespoons grated Parmesan
1 large egg, lightly beaten
1 tablespoon minced fresh basil (or) pesto
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
Place all ingredients in mixing bowl. Mix until thoroughly combined. Shape the mixture into 15 meatballs (about 2 tablespoon per meatball).
Place in baking dish and bake at 350 degrees for 30-45 minutes.