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
  1. 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.
  2. Combine the kale, beans, rind, ricotta, egg, almond meal, parmesan, salt and pepper. Shape the mixture into 16 x ¼-cup meatballs.
  3. Preheat oven to 220°C (440°F)+.
  4. 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.
  5. 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

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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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