Instead of discarding the kale stems, blanch them in salted boiling water until softened. Then blend with yoghurt and garlic for a delicious dip, or dressing
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Other |
| Preparation | Easy |
| Calories | 746 |
| Fat | 57.5g |
| Saturates | 21.1g |
| Protein | 38.6g |
| Carbs | 23.7g |
| Sugars | 6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 190°C, gas mark 5.
Dice the onions. Crush the garlic. Set both aside.
Heat an ovenproof cast-iron pan over a high heat. Fry the meatballs until golden. Remove from the pan and set aside. In the same pan, sweat the onions and garlic, for 5 minutes. Add the passata and fresh oregano, and simmer for 10 minutes. Add the meatballs to the sauce and sprinkle the mozzarella over the meatballs. Place the pan in the oven and bake for 15-20 minutes, or until the meatballs are heated through and the cheese is melted and bubbly.
Meanwhile, prepare the kale pesto. In a food processor, combine the kale leaves, basil, cheese, pine nuts, garlic, salt and pepper. Pulse until the mixture is finely chopped. With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches your desired consistency. Taste and adjust the seasoning.
Once the meatballs are done baking, remove from the oven and let them cool for a few minutes.
Serve the baked mozzarella meatballs topped with kale pesto.
