1lb This Old Farm grassfed ground beef, thawed
All Zucchini, sliced into ¼” thick coins
All Squash, sliced in to ¼” thick coins
All Collard Greens, stem removed and sliced into ½” squares
½ yellow onion, julienne (thinly sliced)
2 whole Idaho Potatoes, cut into wedges
2 whole garlic cloves, chopped
2 tsp oregano (dried or fresh)
2 tsp parsley (dried or fresh)
¼ c olive oil
1 can tomatoes, peeled and chopped
½ c bread crumbs, toasted
1 freshly squeezed lemon
Salt/Pepper to taste
Thaw beef and add bread crumbs to bind. Add salt and pepper to taste. Add herbs. Roll into medium sized meat balls. You may need to add more bread crumbs if the mixture does not bind well.
Add all veggies, garlic (no tomato) to baking dish deep enough to cover the meatballs. Mix them together well with olive oil to prevent sticking and even coating of garlic to all ingredients.
Top with can of tomatoes and juice from can.
Add meatballs to baking dish, leaving a little space between them to ensure cooking temperatures remain equal.
Cover dish with foil and bake at 350F for 40 minutes.
Check meatballs and make sure they are cooked through (140F internal temp). Also check potatoes to make sure they are soft and cooked.
Uncover and bake for 10 mins or until the top of mixture is browning.
Let cool and serve with a splash of lemon juice to finish before eating!
by our own, Jessica Selkirk, Sales Associate and Past Chef