When you visit Nederland Farmer’s Market online shop every week, search for meats and find various options from Buckner Family Farm in Longmont (you’ll also find burger patties from Magnolia GrassFed Meats right here in Nederland).

Clint and MaryKay Buckner founded their farm in 2011, where they raise sheep, cows, and pigs. Their lamb and beef are entirely grass-fed and their pork 100% pasture-raised. Their shorthorn cows are natural grazers that thrive on the open prairies of Boulder County. Shorthorns finish out earlier than most breeds and produce a well-marbled, tender meat, even with 100% grass finishing.

The Berkshire hog, their heritage breed of choice, is known for its rich flavor and dark, naturally pink meat. Another robust animal, Berkshires are well suited to our cold winters and warm, dry summers. The meat Berkshire hogs produce is prized by chefs around the world. So place your order for ground beef, ground pork, and kale (from Benevolence Orchard or Switch Gears Farm) and get ready to cook up this delicious dinner.

A classic recipe that will delight both kids and adults alike. Fun to make as a family, or with friends. Serve over pasta, polenta, or with a slice of crusty toasted bread and freshly grated parmesan cheese. Make extra and freeze for an easy-to-heat meal down the road.

Meatball ingredients:

1 lb ground beef

1 lb ground pork

2 bunches rapini or kale (cooked and chopped)

2 cups packed fresh bread crumbs (Stale left-over bread or a loaf from the day-old section of your bakery, ground in a food processor. Panko will work in a pinch)

1/3 cup chopped fresh herbs like parsley, marjoram, oregano or thyme

2 tbs drained and rinsed capers

1 large yellow onion, diced and sweated

4-8 cloves garlic, chopped

4 eggs

1/2 cup whole milk

1/3 - 1/2 cup freshly grated parmesan cheese

1/4 cup toasted pine nuts

1 tsp hot chili flakes

4 tsp salt

1 tbs pepper

Sauce ingredients:

2 - 28 oz cans peeled tomatoes
1 tsp dried oregano
2 tsp salt
2 tbs olive oil

Instructions:

In a large mixing bowl, combine beef, pork, cooked/cooled/chopped greens, bread crumbs, milk (drizzle right over bread crumbs), chopped herbs, capers, diced/cooked/ cooled onion, chopped garlic, eggs, parmesan cheese, pine nuts, chili flakes, salt and pepper. Use your well-washed (wet) hands to mix together (gloves are great).

Heat a cast iron pan or heavy bottomed sauté pan over medium heat. Using your hands, form small tightly packed balls with ground meat mixture, about the size of a golf ball. When all the balls are formed, drizzle enough oil to coat the bottom of your pan and turn the heat to medium high. Place meatballs in the hot pan about half an inch apart and turn as they brown. Do not crowd the pan; you will have to do this in several batches. When browned on all sides, place meatballs in an oven-safe baking dish.

In a blender, combine 1 can peeled tomatoes, 1/2 tsp dried oregano, and 1 tsp salt. Blend until smooth and drizzle in 1 tbs of extra-virgin olive oil. Pour sauce into a saucepan. Heat on low until simmering.

Carefully pour warm sauce over the browned meatballs until they are almost submerged. Cover the pan and place in a 325 degree oven for 45 minutes to an hour. Serve immediately with fresh grated parmesan and a crack of black pepper.

Chef Jason Loeb is a Member of the Nederland Farmer’s Market Board of Directors. Learn how to place an order through NFM’s online shop by visiting their website, where you can also see their Market dates: www.nederlandfarmersmarket.org