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.