These meatballs are stunning and delicious and can be prepared in 20 minutes!
chicken kale meatballs with cherry tomato sauce
(Makes approx. 10-12 meatballs)
what you’ll need:
- 4 cups (1 L) finely chopped kale, not packed
- 1 lb (16 oz.) ground chicken
- ½ tsp (2 ml) freshly ground black pepper
- ½ tsp (2 ml) sea salt
- 1 tbsp (15 ml) canola oil
directions
1. In a mixing bowl combine kale, chicken, salt and pepper and mix well to combine.
2. Evenly divide the meat into 10-12 portions and roll into balls. Set aside.
3. In a large sauté pan, warm oil over high heat and add meatballs.
4. Sear until golden brown, about 3 minutes.
5. Flip meatballs, cover the pan, turn heat on low and cook until meatballs are firm, about 8-10 minutes.
6. Remove from heat, uncover, and rest meatballs for five minutes before serving.
cherry tomato sauce
(yields 2 cups or 500ml)
Simply the easiest, fastest and best tomato sauce you will ever make.
what you’ll need:
- 1 cup (250ml) cherry/ grape tomatoes
- ½ cup (125 ml) olive oil
- 2 tbsp (20 ml) fresh basil leaves (or 2 large leaves)
- ¼ tsp (1 ml) kosher salt
- ¼ tsp (1 ml) fresh ground pepper
directions:
1. Rinse tomatoes under warm water, dry and set aside
2. In a small pot, combine tomatoes and olive oil.
3. Bring to a simmer over low heat until tomato skin splits, about 10 minutes.
4. Remove from heat, add basil salt and pepper and transfer to a blender or using an emersion blender, puree until smooth.
5. Use immediately or cool to room temperature, transfer to an air-tight container and refrigerate up to five days.
tips from chef jordan’s kitchen:
- If serving Chicken Kale Meatballs with Cherry Tomato Sauce, add sauce to the meatballs as soon as you remove the lid. Garnish with fresh basil (optional) and ENJOY!
