Weeknight Cooking

The Greens Recipe to Feed You All Week

May 23, 2016

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It's easy to leave the farmers market with more bushels of greens than you know what to do with. Come Tuesday, or Wednesday, sautéing them might have been done enough, and it's time to switch it up. These fried greens meatballs will last the week and be anything but boring. See how:

In addition to the ingredients for the balls, pick up the following:

  • tortillas and pita
  • labneh, Greek yogurt, or hummus (or make your own!)
  • grain of choice, be it farro, quinoa, or wheat berries
  • lemons
  • olive oil
  • pasta
  • the makings of pesto
  • bacon
  • dumpling wrappers
  • kaiser rolls
  • mozzarella
  • tomato sauce

Make the meatballs on Sunday. Then through the week, put them to good use:

  • Mash them up and add them to a quesadilla.
  • Serve them in a dollop of labneh, Greek yogurt, or hummus and with pita on the side.
  • Pack them with grains and a lemony dressing for lunch.
  • Add them to a bowl of pasta that's been sauced with pesto.
  • Wrap them in bacon and give them a bake so the meat crisps up. It's like a party appetizer but for dinner!
  • Do as Ali Stafford does and eat them straight from the fridge—cold.
  • Use them as dumpling filler: Just wrap in storebought wrappers and pan-fry.
  • Make them into a meatless sub, with mozzarella and tomato sauce.

Other ideas for repurposing these meatless meatballs? Share them with us in the comments below!

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Jennifer S. May 8, 2019
I made these tonight for supper (and lunches for the next two days.) They’re definitely going on permanent rotation, because I had a hard time eating just one wrap for supper tonight.

I made them into patties with leftover farro (the rest of the farro went into my other favorite “veggie burger” recipe here), frozen spinach, and feta with “Mediterranean herbs.” I will be honest and say I eyeballed the ingredients instead of measuring, but I used two eggs and ended up with eight patties that held together very well. Two in a wrap and a salad will make a wonderful lunch.
Jennifer S. May 8, 2019
This is my other favorite:

Julie J. May 8, 2018
Sounds delicious but I was surprised to see bacon as as ingredient in what the title labeled as “meatlessballs”!
Tova E. May 1, 2019
bacon is not an ingredient in the recipe - its merely listed as a way to use the veggie balls
Lara K. July 1, 2016
I just now made these, all spinach and followed the recipe exactly, theyare amazing! Planning on sticking them in a pita with some avocado. As soon as I stop eating them straight from the pan!
Chris C. June 8, 2016
There are several non meat "bacon" products available. I use Morning Star!
Julie M. May 29, 2016
I can't do breadcrumbs, due to wheat and yeast allergy. Would grinding up some Rice Chex work?
Alexandra S. May 29, 2016
Have you used ground rice chex before as a binder? I never have, but if it works, I say go for it!
Stephanie September 24, 2016
use gli=uten-free panko!
Stephanie September 24, 2016
ground rice crackers works too.
Fran M. April 26, 2020
How about cooked brown rice?
Julie L. May 27, 2016
Could we skip the eggs (for a vegan version)? (I will replace feta by "greek" tofu)
Alexandra S. May 27, 2016
I think you could, though I've never tried. In Food52 Vegan, there is a recipe for an egg replacer that calls for whisking 1 tablespoon of ground flaxseeds or chia seeds into 3 tablespoons of warm water, and letting the mixture sit until it becomes thick and gelatinous — this is for each egg. Try it! And then report back :)
Alexandra S. May 23, 2016
Dumplings — so smart!
Jane C. May 23, 2016
My husband won't eat cheese so I substitute crumbled extra firm tofu for feta. No one will ever know.
Mary B. May 23, 2016
Last time I checked, bacon was meat. ;-)
Jonathan D. May 24, 2016
I had the same thought.
mauigirlcooks May 23, 2016
I cannot wait to try these...they look & sound delicious!
Leith D. May 23, 2016
These are a great side dish with fish or chicken. I've served them warm with tomato sauce.
Leah W. July 31, 2020
Can you freeze these