Summer Baked Meatballs with Kale and Juicy Tomato Sauce

I have a beautiful young health coach and recipe developer working with me on some amazing new recipes.

You can find out a little more about her below.

This is the first of 6 new recipes we can’t wait to share with you!!

Summer baked meatballs with kale and juicy tomato sauce

Berleena Eberle for Brenda Janschek

Lunchbox friendly, batch and freeze

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Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Ingredients

  

• Meatballs
• 1 kg grass fed organic beef mince (ground)
• 2 eggs
• 4 cloves of garlic finely chopped (reserved half for tomato sauce)
• 1 large brown onion grated or finely chopped, can use food processor (reserve half for tomato sauce)
• 1 cup of kale leaves stripped and chopped finely
• 1 tspn ground cumin or seeds
• 1 tspn ground cinnamon
• ½ tbsp of dried or fresh dill
• Zest from 1 lemon
• 1/2 cup of sourdough bread chopped into small pieces
• Salt and cracked black pepper to taste
• 1/2 tspn olive oil
• Basil for garnish
• Parmesan cheese to taste
• Tomato Sauce
• 1 tspn olive oil
• 1.5 cups of passata sauce
• 3/4 cup stock or broth
• 1 tbsp apple cider vinegar
• Salt and pepper to taste
• 2 sprigs basil finely chopped
• 200 g spelt pasta ½ cauliflower (grated to make rice) or 3 medium zucchinis (spiralized)

Instructions

 

• Preheat oven to 200 degrees. Line a baking tray with baking paper.
• To make the meatballs, combine the mince, eggs, half the garlic and onion, kale, cumin, cinnamon, dill, lemon rind, bread, salt and pepper in a bowl. Let the mixture sit for a few minutes so the kale and breadcrumbs can absorb some of the moisture.
• Roll meatballs into balls and set on baking tray, brush with olive oil. Bake for 15-20 minutes or until golden on top.
• To make the tomato sauce, saute the remaining onion in oil for 1-2 mins in a large saucepan. Add the garlic, stirring for a further minute. Add passata sauce, broth and apple cider vinegar, season well with salt and pepper. Let sauce simmer on low heat for 5 mins.
• Add the meatballs to the sauce and simmer on low heat for a further 5-10 mins. Turn off heat and mix through basil.
• Serve meatballs on a bed of spelt pasta, cauliflower rice or spiralized zucchini of your choice, drizzle tomato sauce on top, garnish with fresh basil and parmesan cheese.

Enjoy!

Bren x

Meet Berleena….

Berleena specialises in helping her clients develop a healthy relationship with food and their body. Her clients know how to deal with food triggers, let go of guilt, identify cravings and make healthy eating simple again with nutrient-rich, real food. Berleena strips back nutritional confusion to develop an intuitive eating approach.