Summer VeggieApproved
Meatballs
Recipe Courtesy of Ocean
www.oceanapproved.com
1 lb ground beef
1-1/2 cups packed, shredded vegetables
(such as summer squash or carrot)
1/4 cup Ocean Approved slaw cut kelp
2 pinches salt
1/4 small onion, finely chopped
1 clove garlic, minced
2–3 TBSP fresh herbs, finely chopped
(basil, cilantro or parsley—or all three)
1 egg, beaten
Preheat the oven to 400ºF and line a baking sheet
with parchment paper.
Place the shredded vegetables in a colander
in the sink, along with the thawed and drained
kelp. Sprinkle with 2 pinches of salt and mix
well. Allow the veggies to sit for 10 minutes, then
squeeze out the moisture.
Meanwhile, purée the onion and garlic in a small
food processor.
Combine the ground beef, squeezed-out veggies,
onion/garlic mixture, chopped herbs, salt and egg
in a large bowl. Mix with your hands until well
combined.
Roll into meatballs of your desired size and place
onto the baking sheet.
Bake until brown and cooked all the way through,
25–30 minutes.
Serve immediately or cool and freeze for later.
Photography Frances Buerkens