green garlic meatballs

One of my favorite spring garden treats is young, tender green garlic. I always pull up some of it to enjoy – I add it to rubs, sauces, salads and more. Green garlic has a more mild taste than mature garlic and can be used just like scallions in most dishes.

This past weekend I made a large batch of meatballs; some for dinner and the rest for the freezer. I love having meatballs in the freezer – they make a weeknight dinner of pasta or subs a much easier endeavor. And since there’s nothing I love more than garlicky meatballs, my homegrown green garlic make these meatballs extra delicious. I also added a couple of garlic cloves, for a super intense garlic flavor. Vampires, you’ve been warned.

So, if you grow garlic or see green garlic at the market and have wondered what to do with it, here’s a delicious idea.

lola rugula how to use green garlic

green garlic meatballs

  • 3 lbs. ground beef
  • 2 lbs. ground pork
  • 1 cup finely chopped green garlic
  • 4 cloves garlic, minced
  • 1 medium white onion, finely chopped (about 1 cup)
  • 3 tablespoons chopped fresh parsley
  • 1 1/2 tablespoons dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 large eggs, beaten
  • 1/2 cup half and half
  • 3/4 cup panko bread crumbs

In a large bowl, mix everything together well, but not over mixing or smashing everything together too much. I use my fingertips more than my whole hands to blend it all together because I find that over-mixing and mashing it all together makes a denser meatball than I prefer.

Preheat oven to 350

Brush a baking sheet with olive oil.

Begin rolling the meatballs and placing them on the prepared baking sheet. This recipe made about 80 golf ball sized meatballs, 40 meatballs per sheet. If you want them larger, increase the cooking time; smaller, decrease the time.

Bake meatballs for about 20 minutes, turn, and then bake another 20 or just until they start to brown.

lola rugula green garlic meatballs recipe

See that beautiful green garlic in those meatballs? It really adds a fresh garlic flavor to these and I think you’ll agree.

Don’t know what to do with green garlic? Now you do! Never be afraid to play with your food – the results are delicious. Enjoy!

4 thoughts on “green garlic meatballs

  1. I’m sitting here waiting for the scalloped potatoes and ham to finish baking and I read the recipe. Hunger makes good sauce but still the recipe looks great. I assume turkey can be subbed for the beef.*drooool

    • Lesley at Lola Rugula says:

      Of course! Ground turkey or chicken! I haven’t had scalloped potatoes and ham in ages…sounds delicious. 🙂

      • It was a food network recipe and was heaven. You know lots of smoky ham, half and half, Monterey Jack cheese, butter, and potatoes. (A years worth of fat and calories)

        • Lesley at Lola Rugula says:

          You’re killing me right now! Sounds wonderful! (And worth the fat and calories. 🙂

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