These inspiring and adaptable little items leapt out at me from the pages of a wonderful cookbook called Twelve Recipes by Cal Peternell. I find they happily flex to accommodate both whole-grain and gluten-free bread, and the addition of some stealth pumpkin puree brings additional nourishment along with a very nosh-able texture. They work well with just about any green + herb combination. Like the Little Meatballs, these are delicious hot from the pan, room temperature from the counter, cold from the fridge at 3:00 a.m., eaten alone, or dipped in something wonderful. A nutritional powerhouse in a small, appealing package, they make a handy stand-in for meatballs over pasta, in the Wild Rice Soup or on a stick. I generally require at least three reasons before I am willing to haul out (and wash) my food processor, and this recipe provides that: use it to pulse the bread, then the shallot, then the garlic and herbs, then the greens; fine, fine mincing of all the components is the key to success here.
— Janet Reich Elsbach