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Garden Meatballs

  • Yield: 18 servings 1x


These can be prepared in advance and frozen in freezer bags. They can be eaten cold or warmed with a meal.

Make about 24-36 regular meatballs or 40-50 cocktail meatballs


  • 1 pound ground beef
  • 1 pound ground pork
  • 2 cups fresh greens (spinach, chard, or kale work best)
  • 1/4 cup celery, about 2 stalks (strings removed)
  • 1 medium red bell pepper (seeded and stem removed)
  • 2 medium carrots (peeled)
  • 1 can green chiles (optional)
  • 2 cloves garlic
  • 2 stems fresh herbs of choice
  • 1/4 cup cilantro or parsley
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/4 medium onion


  1. Preheat to 375 degrees
  2. Place all the vegetables except the greens into a food processor and pulse until finely chopped.
  3. Remove to a strainer and squeeze out the excess liquid.
  4. Cut the greens into small strips.
  5. Place the meats in a medium mixing bowl and add the vegetable, greens, salt, and pepper.
  6. Line a baking sheet with parchment paper.
  7. With dampened palms, roll the mixture into meatballs, (about 2 ounces for entré, 1 ounce for cocktail, marble-size for the littles) and transfer them to the baking sheet.
  8. Bake for 25-35 minutes (20 minutes convection), turning the meatballs over about halfway through.
  9. Remove from the oven and serve as an entrée or allow to cool if freezing.


Source: The Fast Metabolism Cookbook

  • Category: Appetizer, Main Dish
  • Cuisine: American


  • Serving Size: 2 meatballs
  • Calories: 140
  • Fat: 8.17 g
  • Carbohydrates: 2.19 g
  • Protein: 13.52 g

Keywords: beef, entrée, Keto, Paleo, party, vegetable

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