Giant stuffed kale meatballs. Roll into balls about the size of a large walnut. Arrange on the baking sheet; spray with cooking spray or brush with oil. Mix in the kale, Pecorino, and egg.
Mix in the kale, Pecorino, and egg.
Roll into balls about the size of a large walnut.
Arrange on the baking sheet; spray with cooking spray or brush with oil.
You can cook Giant stuffed kale meatballs using 1 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Giant stuffed kale meatballs
- Prepare 1 of red roasted bell peppers in a jar or a fresh bell pepper,purple kale,garlic,onion,mushrooms,salt,pepper,olive oil,chives,french bread,sphaghetti sauce,fettachini pasta.
To a large bowl add the beef, eggs, salt, pepper flakes, parsley, Parmesan, onion, and garlic. Stir in the soaked crumbs and use your hands to gently mix all of the ingredients together. Place the meatballs in a large baking dish. Use your finger to make a deep indent in the center of each meatball.
Giant stuffed kale meatballs step by step
- Set your oven to 400,on broil.
- Dice your mushrooms, garlic,kale,and onion, place to the side,take hamburger and drizzle with olive oil,season with salt,pepper,and Chinese five seasoning.
- Mix the veggies into the ground hamburger,make sure you work all the veggies into the ground beef.
- Again,season with salt,pepper, and the Chinese five seasonings.
- Spray pan with Pam,and begin forming giant meatballs,place in pan,cover with a lid.
- Allow meatballs to broil for 25 minutes,take a pot fill with water,bring to a boil,add olive oil to water,this will prevent the pasta from sticking.
- Once the meatballs are done,place on a lit stove burner,and add sauce,leave on stove top for three minutes, then remove,make sure the meatballs are covered with the sauce.
- Once the pasta is done plate it first, drizzle with olive oil,season with salt and cracked black pepper,.
- Toss in the roasted red pepper with the pasta,place the meatballs on top of the pasta,sprinkle the chives over the pasta dish.
- Garnish with a purple kale leaf.
Combine the second amount of spinach, kale, parmesan cheese, and olive oil in a small bowl. Form the meat back over the filling, and reshape the sections into meatballs. While the meatballs are baking, you can make the gravy. Melt the butter in a skillet, and add the mushrooms. Rinse kale leaves and trim out bottom end of thickest part of stem.
