Closer Weekly



1 lb. ground beef

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. paprika

1 tsp. pepper

1⁄2 tsp. salt

1 egg, beaten

1 tbsp. tapioca starch

1⁄4 cup olive oil

1 head garlic, cloves sliced

6 cups beef bone broth

1 bunch lacinato kale, ribs removed, leaves thinly sliced

1 bunch Swiss chard, sliced

1. In a bowl, combine first 8 ingredient­s.

2. Fill a small bowl with water and wet your hands. Shape mixture into bite-size meatballs, place on a plate, and chill 30 min.

3. Heat oil in a large pot over mediumhigh. Add meatballs and sear on all sides, about 1 min. per side, until golden brown and lightly crusted on the outside. Add garlic; cook until very fragrant and golden brown. Add broth, cover, and simmer 20 min. for meatballs to cook through. Add greens; cook, uncovered, 8 min. Taste and season with salt and/ or hot sauce and serve.

PER SERVING: 246 cal, 22g protein, 7g carbs, 1g fiber, 1g sugar, 15g fat

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