The kale is a typical winter vegetable that I have loved since discovering its goodness and numerous beneficial properties! Over the years, I’ve created many recipes featuring it, but it never occurred to me to make it into meatballs! Then, a few weeks ago, I realized that my meatball section was still missing this version, so I decided to prepare them, thanks to a fresh, hefty bunch purchased at the farmer’s market. The recipe I experimented with is without potatoes in the mixture, and I must say it was a happy choice because the delicious flavor of kale is entirely present and not weighed down by the addition of tubers, which we know can increase blood sugar levels and are more caloric! But you can make kale and potato meatballs, or kale and ricotta, or even kale and chickpeas, and believe me, they are all easy and delicious recipes! In the recipe, I will provide the procedure for cooking the meatballs in the oven, in a pan, or in an air fryer.
If you, like me, love kale, you can’t miss these delicious ideas as well:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Portions: 16 meatballs
- Cooking methods: Stovetop, Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
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- 1 bunch kale (approx. 16 oz. net)
- 1 egg
- 1/3 cup grated Parmesan
- 1/4 cup breadcrumbs (fine)
- 1/4 cup Emmental cheese (Bavarian grated)
- 2 tbsp ground flaxseeds (ground)
- 2 tbsp breadcrumbs (coarse optional)
- 3 tbsp extra virgin olive oil (+ as needed)
- to taste salt
- to taste mixed peppercorns
Tools
- 1 Pan
- 1 Immersion blender
- 1 Spoon
- 1 Mixing bowl
- 1 Spatula
- 1 Baking tray
- 1 Parchment paper
Steps
To prepare the kale meatballs, first remove the central vein from each individual leaf.
Wash them thoroughly under running water, then drain without squeezing.
In a large non-stick pan, brown the garlic clove with 4 tablespoons of oil for a couple of minutes over high heat.
Add the kale leaves with their cooking water. At first, they will look very voluminous like spinach, flatten them with your hands, and cover with a lid, letting them simmer over low heat for approx. 8 minutes.
After this time, remove the lid and continue cooking for another 2 minutes to reduce the liquid, then adjust salt and pepper and turn off the heat.
Transfer the stewed kale into the immersion blender cup with a tablespoon of cooking water and blend intermittently.
You should obtain a smooth, homogeneous, and creamy mixture.
In a mixing bowl, work the kale mixture with the egg and a pinch of salt.
Add the Parmesan and Bavarian Emmental cheese, grated.
Also add the fine breadcrumbs and the ground flaxseeds and work with a spatula.
I love to finally add 2 tablespoons of coarser homemade breadcrumbs to give more body to the mixture, but this step is absolutely optional. Place in the fridge to set for 15 minutes.
Then with always wet hands, take small portions slightly larger than a walnut and form the meatballs.
Transfer the meatballs as you go onto a baking tray lined with parchment paper and slightly flatten them with your hand.
Drizzle with a generous amount of oil on the surface and place in a preheated oven at 350°F for 20 minutes, then turn them over and continue cooking for another 5 minutes or until completely golden.
Ser
And voilà… the kale meatballs are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉Kale meatballs keep in the fridge for 2 days in suitable refrigeration containers.
Tips, notes, variations, and suggestions
🟣Kale meatballs can also be cooked in a pan or air fryer:
IN A PAN: Heat a non-stick pan, add a few drops of extra virgin olive oil and remove the excess with a paper towel. Cook the kale meatballs over low heat, browning them on both sides for about 3-4 minutes each.
IN AIR FRYER: Cook the meatballs at 400°F for about 10 minutes.
🟣You can enrich the mixture by adding your favorite spices, or cheese cubes, fresh ricotta (approx. 5 oz.), or even 2 medium boiled and well-mashed potatoes, which add moisture and a soft texture to the meatballs, making them particularly suitable for oven preparations.
FAQ (Questions and Answers)
Can breadcrumb be replaced with rice flour for a gluten-free version?
If breadcrumbs are not available or you want a healthier or gluten-free variant, there are many equally valid alternatives that can enrich the dish. Rice flour is certainly a great option, especially for those following a gluten-free diet. This flour is very light and does not alter the flavor of the meatballs. Another possible alternative is also corn flour, which gives a crunchy texture and a slightly sweet taste. Finally, if you want a more exotic version, you can also use almond flour. This flour adds a delicate flavor and a slightly grainy texture, perfect for those who want to give their meatballs a gourmet touch.
How to replace ground flaxseeds?
Ground flaxseeds can be omitted without problems, as they mainly add Omega-3 fatty acids to the recipe, or they can be easily replaced with equally beneficial hemp seeds.
Can the recipe be made without eggs?
The answer is yes! For this purpose, chia seeds come to our aid as they contain a lot of soluble fiber known as mucilage, which can function as egg replacements and as excellent thickening agents for cooking. Simply use one tablespoon of chia seeds soaked with 3 tablespoons of water. Allow them to thicken for about 10 minutes, and you’ll have the perfect egg substitute!
