Yeah... Green balls. Sounds appetizing, right? Last year for the Super Bowl, I made French fries loaded with buffalo chicken, beer-cheese sauce, and Gorgonzola cheese. This is a very different snack.
I have no idea what to call these, but that won't stop me from being incredibly excited about this recipe! These little balls are:
vegetarian (but can be made vegan)
packed with vitamins and nutrients
The issue is 'meatless meatballs' doesn't quite encompass all the ways your can eat them, and 'knock-off falafels' just doesn't sound appetizing. The best way I can describe them is little green balls of goodness, but even that was too long to name this post. So, little green balls it is.
I should also mention that they taste a million times better than they photograph and that I apparently got a bit of coconut oil on my camera lense. Sorry.
These little balls are loaded with vitamins E, D, K, A, C, & B-complex vitamins, zinc, manganese, copper, potassium, magnesium, calcium, iron, phosphorus, fiber, and protein! They also contain spices that are thought to help digestion, control blood sugar levels, reduce inflammation, prevent diseases, boost skin health, and increase immune system function. I am not a doctor and I am definitely not saying that eating these will make you the healthiest person on the planet... I'm just saying that these really are little green balls of goodness!
They are also a great way to use up any greens you have lying around, which can be a major challenge with a CSA. They also only require SEVEN ingredients, so your shopping is quick and easy.
Throw them on a salad, add them to sweet potato toast, dip them in hummus, serve them with soft scrambled eggs for breakfast, make them bigger and use them as a vegetarian burger patty, bake tiny balls and eat them as a snack. Whatever you want to do, you can't go wrong. They're healthy and delicious and wonderful. What are you waiting for!?!
Even Dixie wants to try them.
little green balls of goodness
1 bunch kale, stems removed (roughly 8 oz - you can also use chard, mustard, carrot, turnip, beet, and probably spinach, too)
1 small onion or 1/2 large onion, finely chopped
1 tablespoons curry powder , plus more to taste
1/2 cup whole unsalted cashews
1/4 cup nutrional yeast, plus more to taste
oil/cooking fat of choice. i typically use grapeseed oil or coconut oil.
preheat oven to 350
pulse greens in food processor until finely chopped, but not mushy. move to large bowl, and rinse+dry food processor
add cashews and nutrional yeast to food processor, and blend until it resembles parmesan cheese - but stop before it turns to butter! stir into bowl of greens.
heat oil in a pan over med high heat. add onion and curry powder. cook until onions are soft and slightly caramelized. add contents of pan, oil and all, to bowl of greens and stir. the hot oil will allow the greens to wilt a bit, this will help them form balls.
taste the greens mixture and add more curry powder and nutritional yeast to taste.
Once satisfied with the seasoning, add eggs, one at a time, until the mix is able to be formed into balls that hold their shape.
Place balls on on a foil lined/greased baking sheet. bake until eggs are cooked and tops of balls are beginning to brown. cooking time will depend on the size of your balls.
attempt the urge to eat them all before they cool.
stay happy + healthy darlings!