Last year, The Land Connection was putting out a recipe a week for 26 weeks as part of our Farm Fresh Now! guide to in-season eating. These are all archived on our website, so you can still read all about cool things to do with some of those cucumbers you bought at the market this weekend, but we thought we would occasionally post a recipe of something simple we had made – good, fresh ingredients don’t require much work to turn them into something amazing!
In the spirit of summer, I bought a new grill when it got warm out.
I had a tiny “travel-size” grill last summer and decided to go all out and replace it. This has turned out to be one of my wiser cooking-related purchases, right up there with the juicer.
So I’ve been eating a lot of grilled things and I thought I would share with you one of the more interesting (read: non-sausage) things I’ve made.
Grilled Garlic Chive Meatballs
1 pound ground beef (I had some from Bane Family Meats)
1 egg (From Hedgerow Farm)
1/2 bunch of garlic chives (I got them from Tomahnous Farm)
1/2 tsp salt
First, dice the chives. I ended up with about 2/3 c of them. Then, mix everything together. I made golf ball sized balls and got 12.
Then, put them on skewers and grill for about 4 minutes per side, or until browned.
We enjoyed them on the roof (fewer mosquitoes up there!). We had them with sweet potatoes, but they would be amazing on a Vietnamese-inspired rice noodle salad with snow peas and grated carrot.