Berbere-Spiced Meatballs with Collards (Gomen)
and cauliflower rice
Berbere spice adds unique flavor to these Ethiopian-inspired meatballs while a generous amount of ghee (or butter) adds a silky texture to the Gomen.
Smarts #1: Berbere seasoning is moderately spicy, so adjust according to your preference.
Smarts #2: It may seem like you have a lot of collard greens to start, but they will reduce a lot as they cook.
Smarts #1: Berbere seasoning is moderately spicy, so adjust according to your preference.
Smarts #2: It may seem like you have a lot of collard greens to start, but they will reduce a lot as they cook.
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Proteins
Cuisines
Ingredients
Ethiopian Collard Greens (Gomen):
- Onions, medium - 1/2 , diced
- Garlic - 2 cloves , chopped
- Jalapenos (opt) - 1 , thinly sliced (seeds removed for less spice)
- Collard greens - 2 bunches , stems removed, leaves chopped (sub kale)
- Coriander, ground - 1 tsp
- Salt - 1/2 tsp
- Cumin, ground - 1/2 tsp
- Turmeric, ground - 1/4 tsp
- Cardamom, ground - 1/4 tsp
- Limes - 1 , wedges
- Ghee - 3 Tbsp (sub butter)
Berbere-Spiced Meatballs:
- Beef, ground - 1 lb (sub any ground meat)
- Eggs - 1
- Almond meal - 3 Tbsp
- Berbere spice - 2 tsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Garlic powder - 1/4 tsp
- Ghee - 1 Tbsp (sub butter)
- Stock, any type - 1/4 cup
Cauliflower Rice:
- Cauliflower florets - 1 lb
- Butter - 1 Tbsp
Prep
- Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter (portion for cauliflower rice). Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter (portion for cauliflower rice). Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
- Onions / Garlic / Jalapenos / Collard Greens - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Make spice blend - Combine ground coriander, salt (portion for collards), cumin, turmeric, and cardamom. (Can be done up to 5 days ahead)
- Make meatballs - Combine beef, eggs, almond meal, Berbere spice, salt (portion for meatballs), black pepper, and garlic powder. Gently mix together with a spoon or your hands. Form into 1” / 2.5 cm balls. (Can be done 1 day ahead)
- Limes - Slice into wedges.
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Make
- Heat a large Dutch oven or saucepan over medium heat. Add ghee (portion for meatballs) and then meatballs to melted ghee. Cook, without stirring, until golden brown on the bottom, 2 to 3 minutes. Gently stir meatballs until browned on all sides.
- Pour stock down the side of the pan and cover with a lid. Reduce heat to low-medium and let meatballs cook, covered, for 8 minutes.
- Next, heat a second saucepan or skillet over medium heat. Add ghee (portion for collard greens). Add onions and garlic with jalapenos. Saute until tender, 5 to 6 minutes. Stir in spice blend and collard greens and saute until greens are tender, 7 to 15 minutes. (Note: How much to cook the greens is a bit of personal preference. Cook them on the lower end if you like a bit more texture or on the higher end if you want them super tender and silky. If the pan looks dry at any point, add some water.)
- Return to meatballs and remove lid. Continue cooking with the lid off, stirring occasionally, until liquid has cooked off and meatballs are cooked through.
- Squeeze juice from about half the lime wedges into the collard greens. Season with some salt.
- If cauliflower rice was made ahead, reheat in the microwave.
- Serve meatballs over cauliflower rice with greens and extra lime wedges on the side. Enjoy!
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