Mean-Lean-Green Kale Meatballs

Mean-Lean-Green Kale Meatballs 
By: Allison Jorgens, P.H.Ec. of Tasty or Wasty 

Kale in meatballs? Absolutely!!!

These kale meatballs are simple to make, healthy, kid-friendly and pretty darn yummy! Plus, they are the perfect way to use up your wilted kale.

Reducing wasted food at home is good for your wallet, the planet and with recipes like this one - your belly!!! A win, win, win😊

Enjoy these versatile meatballs the traditional way with spaghetti, as sliders, on a skewer - or any other way you like to eat your meatballs. They are lean, green and full of flavour!

Ingredients
1 cup (250 mL) kale, chopped (wilted kale works great in this recipe)
1/4 cup (60 mL) water
1 lb (454 g) lean ground beef
1 cup (250 mL) breadcrumbs
1 egg, large
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1 tbsp (15 mL) vegetable oil

Directions

1. Heat oven to 350°F (180°C). Line a 13 x 9" baking sheet with parchment paper.
2. Combine the kale and water in a blender and puree until smooth.
3. In a large bowl combine the kale puree, ground beef, breadcrumbs, egg, salt and pepper, and mix until well combined. Roll the mixture into uniform balls, approximately 1 inch in diameter.
4. Heat the oil in a large skillet over medium-high heat. Add the meatballs in batches, making sure not to over-crowd the pan. Cook, turning the meatballs until they are brown on all sides.
5. Transfer the meatballs to the baking sheet and bake for 20 minutes or until the centers are no longer pink and the meatballs are cooked through (internal temperature of 160°F or 71°C).

Makes approximately 18 meatballs

Link to the recipe video here: The Best Kale Meatballs Ever!