Baked Italian Meatballs with Tuscan Kale
Josh Ball
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
Italian
Servings
2
Prep Time
20 minutes
Cook Time
40 minutes
Milk in a meatball?!? Absolutely! The milky breadcrumbs keep these meatballs succulent and fluffy and still allows the rich meaty flavour to shine through. If you’re using a plant-based mince, you can also substitute with a plant milk. If Autumn is getting you down, these meatballs are sure to cheer you up.
Ingredients
- 120ml Milk
- 50g Fresh White Bread without crusts
- 1 Small Brown Onion, quartered
- 10g Salt
- ½ Tsp Fennel Seeds
- 100g Tuscan Kale, roughly chopped
- 40g Parmesan, finely grated
- 500g Mince (I used a mixture of pork and beef. You can use a plant-based mince)
- 1 Tbsp Olive Oil
- 700g Tomato Passata
Directions
- Preheat the oven to 180 degrees celsius (fan forced).
Take a large mixing bowl and add the white bread and milk. Let the broad soak.
Add the onion quarters, salt, fennel seeds and kale to a food processor and blitz until the kale and onion are very finely chopped.
Mash the bread into the milk with a fork until it is broken down into wet crumbs. Add the parmesan, mince and vegetable mix. Mix and knead it all together with your hands or in a stand mixer with the paddle for a couple of minutes, this will help it to bind.
Take a large deep baking tin or casserole dish and drizzle with 1 Tbsp of olive oil. Roll the mixture into meatballs, roughly the size of a plum. Space them out evenly on the baking tray. Once they’re all rolled, pop them into the oven for 15 minutes.
Remove the tray from the oven, pour the passata over the meatballs, stir gently to coat them. Turn the oven down to 160 degrees and return to the oven for 25 minutes.
Once the meatballs are ready, serve with pasta or cheesy polenta and a nice side salad.
