Constantly on the lookout for ways to get more vegetables into my family (myself included), I was thrilled to discover kale, when chopped fine, disappears into meatballs. I tend to think of meatballs as some people think of soup: a receptacle for all the odds and ends in the fridge. Cutting the kale fine enough is easiest with a food processor or mini chopper, but get in there with a knife if you’d like. Excellent in lunch boxes, or just stored in the fridge for an easy protein hit, meatballs are one of my recipe staples.
3 large kale leaves, or more smaller ones
1 small onion
500 grams ground beef or pork, or a mixture of the two
1 teaspoon garlic powder
Splash of Worcestershire sauce
1. Line a baking sheet with parchment paper, preheat oven to 400F.
2. Shred kale in a food processor or mini chopper, alternatively chop it finely. Dice onion finely.
3. Mix your ground meat, kale, onion, garlic powder and Worcestershire sauce in a bowl with your hands.
4. Form ping pong-sized meatballs and place them on the baking sheet.
5. Bake for approximately 20-30 minutes, turning once halfway through baking time.