Rosemary Meatballs With Dijon Collard Greens & Apricots
Try this Rosemary Meatballs With Dijon Collard Greens & Apricots recipe.
Try this Rosemary Meatballs With Dijon Collard Greens & Apricots recipe.
- 1 tbs dijon mustard
- 1 lb grass fed ground beef
- 3 sprigs of rosemary de-stemmed and minced
- 2 large cloves of garlic pressed
- salt pepper granulated garlic
- 1 tbs coconut oil (liquid state)
- 1 bag of shredded collard greens (i got this at trader j but you can always buy a whole bunch of collards and shred them. you want about 4-6 heaping cups)
- 4-5 apricots, pitted and chopped
- Carbohydrate 0.799500001622059 g
- Cholesterol 0 mg
- Fat 0.601500001220348 g
- Fiber 0.494999993851719 g
- Protein 0.655500001329905 g
- Saturated Fat 0.0372000000754729 g
- Serving Size 1 1 recipe (469g)
- Sodium 170.25000034541 mg
- Sugar 0.30450000777034 g
- Trans Fat 0.0271500000550831 g
- Calories 10 calories
Step-by-step
- Preheat your oven to 400 degrees
- Add your ground beef, chopped up rosemary and pressed garlic into a large mixing bowl.
- Using clean hands work the meat until the garlic and the rosemary are evenly disbursed throughout the meat.
- Add in some salt, pepper and granulated garlic to your liking and mix again.
- Form your mixed meat into meatballs.
- Coat the bottom of a cast iron skillet with your tablespoon of coconut oil.
- Arrange your meatballs neatly in the pan.
- Bake in the oven for about 20 minutes or until your meatballs are cooked through.
- Remove the meatballs from the oven and transfer the skillet to the stove top.
- Using tongs, remove your meatballs from the pan and set them aside on a separate plate.
- Add your tablespoon (or more if you like) of dijon mustard to the fat drippings in your pan. Whisk together lightly.
- Add in your shredded collard greens and allow them to cook down in the leftover beef fat and mustard mixture over medium heat.
- Once your greens have wilted, add in your apricots and allow the entire mixture to cook down until the apricots and lightly softened.
- Place the meatballs back in the pan over the greens and serve!
Rosemary Meatballs with Dijon Collard Greens & Apricots: A Weeknight Winner
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between school pick-ups, after-school activities, and the never-ending to-do list, whipping up something elaborate often falls by the wayside. That's why I'm always on the hunt for recipes that are both quick and satisfying – meals that don't compromise on flavor or nutrition but don't demand hours in the kitchen. This Rosemary Meatball recipe is one of my absolute go-tos.
The beauty of this dish lies in its simplicity. The ingredients are readily available, and the cooking process is surprisingly straightforward. Even on the busiest of weeknights, I can have this meal on the table in under an hour. The savory, herbaceous meatballs are perfectly complemented by the slightly bitter collard greens and the sweet burst of apricots. It’s a delightful combination of textures and flavors that keeps everyone happy.
I love how versatile this recipe is. Feel free to experiment with different herbs and spices to suit your taste. A pinch of red pepper flakes adds a touch of heat, while a sprinkle of parmesan cheese lends a delightful salty richness. You can also adjust the amount of Dijon mustard to control the level of tanginess. The collard greens are incredibly forgiving; you can substitute them with spinach or kale if you prefer. Similarly, the apricots provide a lovely sweetness, but you could use dried cranberries or even chopped dates for a different flavor profile.
Beyond the Recipe: This dish is more than just a meal; it's a testament to efficient cooking and mindful eating. For me, it represents a balance between nourishing my family and managing the demands of modern life. I often find myself reflecting on how even the simplest meals can become treasured moments, shared laughter around the dinner table, a quiet pause in the whirlwind of activity. It's about creating connections through food, and this recipe consistently delivers on that front.
The aroma that fills the kitchen while the meatballs bake is utterly intoxicating. The combination of rosemary, garlic, and ground beef creates a wonderfully rustic scent that promises a comforting and flavorful meal. It's the kind of aroma that draws everyone in, reminding them that dinner is ready and a time of connection is awaiting.
Tips and Tricks:
- Meatball Size: I prefer smaller meatballs, as they cook more evenly and are easier to manage. However, feel free to adjust the size to your liking.
- Collard Greens: If you're using fresh collard greens instead of pre-shredded, make sure to remove the tough stems before shredding. A food processor makes this task much easier.
- Apricots: Dried apricots work well, but fresh ones provide a more vibrant flavor. Adjust the cooking time based on the type of apricot you use.
- Make it Ahead: The meatballs can be made ahead of time and stored in the refrigerator. This is a great way to save time on busy weeknights. Simply bake them when you're ready to serve.
This Rosemary Meatball recipe is a true testament to simple cooking done right. It is a quick, healthy and delicious meal that always delivers on flavor and ease of preparation. It’s become a firm favourite in my household and is guaranteed to become one of your weekly go-to meals as well.
I hope you enjoy this recipe as much as I do. Please let me know in the comments if you have any questions or suggestions.
