Quick Grass-Fed Meatballs with Apricot Glaze


By Chef Amanda DeLaura

The first time I made these meatballs I made them for a client’s party and happened to accidentally take home a box of leftovers that made its way back into my cooler. Exhausted and hungry, I scarfed them down. When I woke up in the morning craving more meatballs, I realized I had created something good. I’ve paired them with wilted greens and like to serve both with a generous portion of mashed potatoes. If abiding by an auto-immune diet, easily substitute the mashed potato for whipped rutabaga and the bread crumbs for 1/4 cup almond flour plus 1/4 cup finely chopped walnuts. Bon appétit!

Makes 4 servings



1 lb ground grass-fed beef (can use pork instead) 1 egg

1/2 cup bread crumbs

1 Tbsp ricotta (or milk + squeeze of lemon juice)

1 small shallot, minced

1 garlic clove, minced

1 tsp salt

1/2 tsp cumin

1/2 tsp garam masala 1/4 tsp black pepper

1 Tbsp sesame seeds, optional


1/2 cup apricot jam

2 Tbsp honey, optional

2 Tbsp white vinegar

1 Tbsp rice vinegar

1 Tbsp soy sauce (or coconut aminos)*

2 Tbsp siracha (or more as desired) WILTED GREENS —

4 heads kale, rinsed, stemmed & roughly chopped

2 Tbsp olive oil

1 clove garlic, minced

1 tsp ginger, minced

1 tsp soy sauce (or coconut aminos)*


  1. To make meatballs: add all of the ingredients from the first column to a medium-sized bowl and combine well with your hands till the meat begins to thoroughly adhere to itself. Roll into 8 balls and place onto a greased baking sheet. Set your oven to broil.
  2. To make the glaze: combine all of the ingredients from the second column in a small saucepan and bring to a boil over medium heat. Mix with whisk and then let simmer for 1 to 2 minutes, till the mixture just barely begins to reduce. Remove from heat (or set on low).
  3. At this point, place the meatballs in the oven and broil for 7
  4. Meanwhile to make the wilted greens: heat a large pan over medium-high Add the olive oil and then add the kale to the pan. Let cook for 2 minutes, until the kale begins to wilt. Toss with tongs and then add the garlic and ginger and continue to let cook till totally wilted, about 2 more minutes, tossing occasionally. Add the soy sauce, toss once more, and reduce heat to low.
  5. After 7 minutes in the oven, remove meatballs and brush each meatball with Return to oven and broil for 1 more minute. Plate your meatballs with the wilted kale and a side of mashed potatoes (or whipped rutabaga). Top with extra apricot glaze.

*If using coconut aminos for your wilted kale and/or glaze, add just a pinch of Himalayan pink salt to both your kale and/or glaze

1 Comment

This sounds so delicious! I could almost smell it cooking! It sounds like a “comfort food” recipe, which could lend itself to many variations of the ingredients listed. Truly mouth watering!

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