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Pallotte Verdi (Kale & Bread Meatless Meatballs)

Chicago`s avatarSouthern Smoke Foundation`s avatarSarah Grueneberg`s avatar
Sarah Grueneberg + Southern Smoke Foundation + Chicago

“I first learned about these meatless meatballs on a visit to an amazing agriturismo (working farm) in Abruzzo. I had one of my top 10 meals ever at La Porta dei Parchi in Anversa degli Abruzzi, though the food was super humble. When I tried their pallotte, made with just bread, milk, eggs, and cheese and lightly fried, I realized how truly special these “meatballs” are. They represent the best of cucina povera—simple peasant cooking born from using what is available.  I like making mine with kale (it sneaks in some healthful deliciousness, as well as a nice color!) and fresh chile, and I like the crunch from deep-frying. Don’t skip the fresh tomato sauce, which is bright and acidic and helps the pallotte sing.” - Chef Sarah Grueneberg

From Listen to Your Vegetables by Sarah Grueneberg and Kate Heddings. Copyright © 2022 by Green Mountain Collection, LLC. Reprinted by permission of Harvest, an imprint of HarperCollins Publishers.

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Pallotte Verdi (Kale & Bread Meatless Meatballs)
Pallotte Verdi with Pesto Dip (Meatless Meatballs)
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Pallotte Verdi with Pesto Dip (Meatless Meatballs)

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