February 27, 2011

Sausage Meatballs and Sauteed Kale

I am going to apologize in advance for the complexity of the meatball part of this recipe. We intended to buy some Italian sausage from the store, but even the WF one had canola oil. Blech. It was worth the work, though! Kale was on sale at WF so we got a bunch of that. I plan on using some to make Kale Chips this week.

1 lb ground pork
1/2 tsp salt
1 tsp black pepper
1 tsp dried parsley
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1 tsp basil
pinch oregano
pinch thyme

Mix all ingredients together. If you want you can add fennel to the list, I just don't like it.

1 lb Faux-Sausage (see above)
1 lb ground grass fed beef
4 cloves garlic, minced
1 tsp parsley
2 tsp oregano
1-2 eggs
1/4-1/2 cup almond flour

Mix all the ingredients together.
(I used two eggs initially and found the mixture to be wayyy too moist, so I added some more almond flour. I think if I would've used one egg I would've only needed 1/4 cup almond flour.)
Once everything is mixed together, make meatballs and place on a coconut oil greased cookie sheet. Bake at 350 for about 40 minutes or so.

(You can also cook these on the stovetop, but I find it to be too time consuming.)

Sauteed Kale
2 bunches of organic kale, chopped/ripped into 1.5" pieces
3 tbsp olive oil
3 cloves garlic, minced
1/2 cup chicken stock (we make our own)

Heat oil in large pan on medium-low heat. Add garlic. Before garlic changes color too much, add the kale and stock and turn the heat to high.
(It's going to look like there's not enough liquid in there for all that kale, but there is!) 
Cover and cook for 5 minutes. Once the five minutes is up, take the lid off and continue cooking until all the liquid evaporates. Remove from heat and serve.

This meal was delicious! Gage (my son who turns 4 in April) even ate two meatballs! Alas, I couldn't get him to eat any kale. Maybe next time. :)


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