Green "meatballs" stuffed with chèvre from The Forager Chef's Book of Flora: Recipes and Techniques for Edible Plants from Garden, Field, and Forest (page 16) by Alan Bergo

  • herbs of your choice
  • egg
  • Show all ingredients...

  • EYB Comments

    Can substitute a mix of spinach, parsley and kale for wild greens; nuts for roasted sunflower seeds; and other melting cheese for chèvre. See recipe for herb suggestions.

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Notes about this recipe

  • Eat Your Books

    Can substitute a mix of spinach, parsley and kale for wild greens; nuts for roasted sunflower seeds; and other melting cheese for chèvre. See recipe for herb suggestions.

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