kale, lemon and parmesan meatballs
- 8 cups (280g) firmly packed finely shredded kale leaves
- 1 x 400g can white (cannellini) beans, rinsed, drained and roughly mashed
- 1 tablespoon finely grated lemon rind
- 1½ cups (360g) fresh ricotta
- 1 egg
- 1½ cups (180g) almond meal (ground almonds)
- ½ cup (40g) finely grated parmesan, plus extra to serve
- sea salt and cracked black pepper
sage and garlic sauce
- 1 tablespoon extra virgin olive oil
- 12 sage leaves
- 4 cloves garlic, sliced
- 2 cups (500g) diced canned tomatoes
- ½ cup (125ml) good-quality vegetable or chicken stock
- Place the kale in a bowl and cover with boiling water. Allow to stand for 3 minutes, then drain well. Place between absorbent kitchen paper and press to drain any excess moisture.
- Combine the kale, beans, rind, ricotta, egg, almond meal, parmesan, salt and pepper. Shape the mixture into 16 x ¼-cup meatballs.
- Preheat oven to 220°C (440°F)+.
- To make the sage and garlic sauce, heat a large ovenproof frying pan over medium-high heat. Add the oil, sage and garlic and cook for 30 seconds or until soft. Add the tomatoes and stock, bring to a simmer and cook for 5 minutes. Add the meatballs and transfer the pan to the oven. Bake for 20–25 minutes or until cooked through.
- Serve with extra parmesan. Serves 4
+ This recipe is sponsored by Miele.
TIP
I love to serve these meatballs with pasta or crusty bread for mopping up all that delicious sauce!
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Photography: Con Poulos
Pelin Yılmaz Ayan
I couldn’t have imagined to reach such a delicious result with these ingredients before I tasted it. Thank you so much for this recipe, it has been one of our fav dishes for a while !
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