Meatballs with Tomatoes and Collards

Meatballs with Tomatoes and Collards (Serves 4-5)

My wife set off the smoke alarm in our house while cooking herself a burger recently. That has never happened to me, but I decided not to retest the sensitivity of our smoke alarm and made meatballs to use up the ground beef in our refrigerator. I discovered that meatballs make great leftovers, so plan to make many more.

Prep and Cook Time: 45-50 minutes

Ingredient list:

1.25 pounds of ground chuck
1 pound of shredded collard greens
2 14.5 ounce cans of diced tomatoes (I enjoy Muir Glenn Fire Roasted Tomatoes with Chipotle Peppers)
1 cup of chicken or beef stock
1sweet yellow onion
Extra virgin olive oil
Dried oregano
Dried parsley
Ground cumin
Garlic powder
Black pepper
Salt

Directions: Add 1 or 2 tablespoons of olive oil to pressure cooker over medium heat. Chop onion into bite-sized pieces. Add to pot with salt, garlic powder, and black pepper and cook several minutes until soft, scraping up brown bits from the bottom of the pot. Add about one pound or 10 handfuls of shredded collard greens to pot. Add two cans of diced tomatoes with all the liquid in the cans. Fill one can with water and add it to the pot. Add about one cup of chicken stock. Add salt, garlic powder, cumin, and black pepper to taste. I like a nice dusting of each.

Put ground beef into a mixing bowl. Add one teaspoon each of salt, garlic powder, and black pepper. Add two tablespoons each of oregano and dried parsley. Add one egg and mix all ingredients together by hand. Roll meatballs to a size just larger than a golf ball and drop into pot on top of collards and tomatoes. Lock top on pressure cooker. Increase heat to high. After achieving high pressure, reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure for 30 minutes. Turn off heat, allow pressure to come down naturally, and remove top. Use a slotted spoon to transfer vegetables and meatballs to plates or bowls. Enjoy!

Notes: I found two-pound bags of shredded collard greens at the grocery store that were cheap and surprisingly good. They were already washed so all I had to do was take as much as I wanted from the bag and save the rest for later. They were so cheap I planned to discard any I could not use, but had no difficulty cooking and eating the whole bag in just a few days.

Muir Glenn packs a lot of flavor into their Fire Roasted Tomatoes with Chipotle Peppers. If you use another brand, you might need to add additional spices to get the same effect. Maybe some Chipotle Pepper or Cayenne Pepper powder.

I love my Kuhn Rikon Duromatic Top Pressure Cooker 7.4-Quart that I ordered from Amazon.com. After reading a bunch of pressure cooker reviews, I decided to spend a little extra to get the one the New York Times described as the Mercedes-Benz of pressure cookers. I’m glad I did. Kuhn Rikon is a Swiss company. Pressure cookers are so popular in Switzerland that the average household has three! I have not purchased a second one yet, but could use one to prepare vegetables separately while longer cooking meat dishes are in their final minutes.

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4 Responses to “Meatballs with Tomatoes and Collards”

  1. Tom.

    Great. Friggin’. Recipe.

    Thanks yet again!

  2. Tom Denham says:

    Meatballs rule!

  3. I don’t have a pressure cooker! Do you think I could make the meatballs and put them in a slow cooker with the other ingredients for the same result?

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