Lean & Green Healthy Parmesan Meatballs & Collard Greens
- 1Lean
- 3Green
- 3Condiment
Who said meatballs were only for pasta? This Parmesan Meatballs & Collard Greens recipe is easy and delicious! This is a dish that the whole family is sure to love!
About Chris Sloan
My name is Chris Sloan and I, like so many others, struggled with my weight for years, not realizing the toll being overweight was taking on my body. At the beginning of 2021, I began to take my weight loss efforts seriously and have lost 75 lbs so far on the plan. It's been amazing, and while my journey isn't over, I'm well on my way!
When I started, I had a hard time finding the top 5 and 1 recipes, so I was so inspired to build this website to help compile some of what I felt are the best recipes around. I'm happy to share it with you as well!
For those new to the plan, weighing your food is an integral part of the program; it's one of the critical elements. If you want to be successful, you need to ensure that each meal has been weighed according to the guidelines. And we're not talking about "close enough." We mean EXACTLY those amounts! So forget about using a measuring cup or even eyeballing it—you need a food scale!
We've worked hard to make sure that all recipes listed are approved for the plan.
The recipes on this site are intended for those on plan; however, they can easily be adapted to a low-carb or keto lifestyle. If you are following a ketogenic or low-calorie diet, you can enjoy many recipes found here to help keep you on track for your weight loss efforts.
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Lean & Green Parmesan Meatballs & Collard Greens Ingredients
- 12 cup Collard Greens Chopped
- 11/2 cup Chicken Stock
- 11/4 lbs Lean Ground Pork
- 2 large Eggs
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 2 tbsp Low-fat Parmesan Cheese
- 1 tbsp Balsamic Vinegar
- 1/4 cup Hemp Seeds
Lean & Green Parmesan Meatballs & Collard Greens Instructions
- In a large pot, bring 4 cups of water to a boil and add the collard greens. Cover and cook until the greens have reduced to half their original size, about 5 minutes. Drain the water, and add the chicken stock. Simmer collards in broth over medium-low heat for 20 to 30 minutes.
- While the collard greens are cooking make the meatballs by combining the ground pork, eggs, salt, and pepper. Shape the mixture into 8 evenly-sized meatballs.
- Add the meatballs to the collards and simmer for 20 more minutes.
- Remove the meatballs, and stir in the hemp seeds, parmesan, and balsamic vinegar to the collard green mixture. Simmer for 5 minutes to allow the flavors to meld.
- Serve meatballs on a bed of braised collards.
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