Saucy Beef-and-Kale Meatballs
Garlicky Zoodles
Ingredients
- 1 lb ground beef
- ½ cup finely chopped kale
- 1 large egg, lightly beaten
- 1 tsp ground cumin
- ¾ tsp salt
- 3 cloves garlic, minced
- 1½ tsp olive oil
- 1 Tbsp tomato paste
- 1 (28-oz) can fire-roasted diced tomatoes
- ¼ cup chicken broth
- 2 Tbsp chopped fresh parsley
Instructions
- Preheat oven to 375°F. Stir together beef, kale, egg, cumin, and salt. Shape mixture into 2-inch meatballs. Place on a wire rack on a foil-lined rimmed baking sheet. Bake 20 minutes.
- Meanwhile, sauté garlic in hot oil in a large Dutch oven or deep skillet over medium heat 30 seconds. Add tomato paste; cook, stirring often, 1 minute. Stir in diced tomatoes and broth.
- Add meatballs; bring to a boil, reduce heat, and simmer 10 minutes or until sauce is thickened and meatballs are done. Sprinkle with parsley.
Side Dish Ingredients
- 1 (16-oz) pkg zucchini noodles
- 1 clove garlic, minced
- 1 Tbsp olive oil
Side Dish Instructions
- Cook zucchini and garlic in hot oil in a large skillet over medium-high heat, stirring often, 2 to 3 minutes or just until thoroughly heated. Season with salt and pepper to taste.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 |
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