The kale is a typical winter vegetable that I’ve loved since I discovered its goodness and numerous health benefits! Over the years I’ve made many recipes starring it, but I had never thought of preparing it as balls! Then a few weeks ago I realized that in my meatballs section this version was still missing and so, helped by the purchase of a large fresh bunch at the produce market, I decided to make them. The recipe I tried is without potatoes in the mixture and I must say it was a happy choice, because the delicious taste of the kale is fully perceived and not weighed down by the addition of tubers that we know can raise blood sugar and be more caloric! But you can prepare kale and potato balls, or kale and ricotta, or kale and chickpeas, and believe me they are all easy and delicious recipes! In the recipe I’ll leave the instructions both for baking the balls in the oven, frying them in a pan, or cooking them in an air fryer.
If you love kale as much as I do, you can’t miss these delicious ideas:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Cooking time: 25 Minutes
- Portions: 16 polpette
- Cooking methods: Stovetop, Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
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- 1 bunch kale (approx. 16 oz (450 g) net)
- 1 egg
- cup grated Parmesan ((~40 g))
- cup fine breadcrumbs ((~30 g))
- cup grated Emmental (Bavarian) ((~30 g))
- 3 tbsp ground flax seeds (ground (~20 g / about 3 tbsp))
- 2 tbsp breadcrumbs (coarse, optional (homemade))
- 3 tbsp extra virgin olive oil (+ more as needed)
- to taste salt
- to taste mixed peppercorns
Tools
- 1 Pan
- 1 Immersion blender
- 1 Spoon
- 1 Bowl
- 1 Spatula
- 1 Baking tray
- 1 Parchment paper
Steps
To prepare the kale balls, first remove the central rib from each leaf.
Wash them thoroughly under running water, then drain without wringing.
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, like spinach, they will seem very voluminous—flatten them with your hands and cover with a lid, letting them stew over low heat for about 8 minutes.
After this time, remove the lid and continue cooking for another 2 minutes to reduce the liquid, then season with salt and pepper and turn off the heat.
Transfer the stewed kale into the container of the immersion blender with a tablespoon of the cooking water and blend in short bursts.
You should obtain a smooth, homogeneous and creamy mixture.
In a bowl, work the kale mixture with the egg and a pinch of salt.
Add the Parmesan and the grated Emmental.
Also add the fine breadcrumbs and the ground flax seeds and mix with a spatula.
I like to finally add 2 tablespoons of coarser homemade breadcrumbs to give more body to the mixture, but this step is absolutely optional. Put in the fridge to firm up for 15 minutes.
Then, with your hands still damp, take small portions slightly larger than a walnut and shape into balls.
Place the balls on a tray lined with parchment paper and slightly flatten them with your hand.
Drizzle with a good drizzle of oil on top and put in a preheated oven at 356°F for 20 minutes, then turn them and continue cooking for another 5 minutes or until fully golden.
Serve
And voilà… the kale balls are ready to be enjoyed!
Enjoy your meal from La Cucina di FeFè!
Storage
👉Kale balls can be stored in the refrigerator for 2 days inside suitable refrigerated containers.
Tips, notes, variations and suggestions
🔵Kale balls can also be cooked in a pan or in an air fryer: IN A PAN: Heat a non-stick pan, add a few drops of extra virgin olive oil and remove excess with a sheet of paper towel. Cook the kale balls over the lowest heat, browning them on both sides for about 3-4 minutes. IN THE AIR FRYER: Cook the balls at 392°F for about 10 minutes.
🔵Variations: you can enrich the mixture by adding your favorite spices, or small cubes of cheese, fresh ricotta (approx. 2/3 cup / 150 g) or even 2 medium boiled potatoes well mashed, which add moisture and a soft texture to the balls, making them particularly suitable for baking.
🔵For those without vegetarian requirements: you can try 3-4 anchovy fillets in oil melted in the pan with the garlic. Result? An explosion of savoriness that makes the balls irresistible without adding bulk.
FAQ (Questions & Answers)
Is it possible to replace breadcrumbs with rice flour for a gluten-free version?
If you don’t have breadcrumbs 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 taste of the balls. Another possible alternative is cornmeal, which gives a crunchy texture and a slightly sweet flavor. 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 a gourmet touch to their balls.
How can ground flax seeds be substituted?
Ground flax seeds can be omitted without problems; they only add Omega-3 fatty acids to the recipe, or they can be easily replaced with the equally beneficial hemp seeds.
Can the recipe be made without eggs?
The answer is yes! For this purpose, chia seeds come to the rescue: they contain a lot of soluble fiber known as mucilage which can act as an egg substitute and as an excellent thickening agent for cooking. Simply use 1 tablespoon of chia seeds soaked with 3 tablespoons of water. Let them thicken for about 10 minutes and you’ll have the perfect egg substitute!
