These vegetarian “meatballs” are packed with greens—any greens you like! Use one kind only or mix and match. They work with traditional spaghetti and sauce, or try them simmered in a curry sauce over rice. Or just pop them in your mouth as a healthy snack!

baked meatless "meatballs"


Baked Meatless “Meatballs”

  • Author: Wolff's Apple House


  • 1 large bunch fresh greens (at least ½ pound): kale, chard, beet greens, spinach, etc.
  • ½ cup basil, cilantro, or parsley
  • 3 Tbs. olive oil
  • 1 small yellow onion, diced
  • salt to taste
  • 2 cloves garlic, chopped
  • 1 Tbs. cumin seeds
  • 1 cup breadcrumbs
  • ½ cup crumbled feta cheese
  • 1 egg


  1. Preheat oven to 350⁰.
  2. Remove stems from greens. Combine greens and herbs in a food processor and pulse several times, until pieces are very small but not puréed.
  3. Heat oil in a large skillet on medium-low heat and add onion and salt. Cook, stirring occasionally, until onions soften, about 5 minutes. Add the garlic and cumin seed and cook for a minute more.
  4. Add the greens and herb mixture and sauté for 2 minutes or until wilted. Transfer to a large bowl and let cool.
  5. Add the breadcrumbs and feta cheese. Mix well and taste to adjust seasoning, and then mix in the egg.
  6. Line a sheet pan with parchment paper. Roll the mixture into 1” balls and place on the parchment paper. Bake for 20 minutes.
  7. Serve immediately or at room temperature.

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