Yield: 4 servings

Mozzarella-Stuffed Kale-Wrapped Meatballs

Mozzarella-Stuffed Kale-Wrapped Meatballs

Ingredients

For Meatballs:

  • 1/2 lb. lean ground beef, broken up well
  • 1/2 lb. mild or sweet ground Italian sausage, broken up well
  • 1/3 cup italian-seasoned dry breadcrumbs
  • 1/4 cup finely grated parmesan cheese, Kraft canned kind ok
  • 1/2 tsp. Italian seasoning
  • 1/2 tsp. oregano
  • 1 tsp. fennel seed
  • 1 1/2 tsp. dried minced onions
  • 1 tsp. salt
  • 1/4 tsp. coarse ground black pepper
  • 1/4 cup milk
  • 1 beaten egg
  • 1/2 tsp. worcestershire sauce
  • 6 thick slices fresh mozzarella

Rest of Ingredients:

  • 12 large fresh flat-edged kale leaves
  • one jar of your favorite spaghetti or marinara sauce
  • 2 cups shredded mozzarella & provolone blend cheese, such as Sargento's
  • pinch each of italian seasoning, dried oregano and garlic salt

Instructions

  • For Meatballs: In large bowl, mix all ingredients WELL with hands. Pat into a mound, divide into fourths, and make 3 small thick mini patties out of each section totaling 12.
  • Tear fresh mozzarella slices into fourths, place two torn pieces into center of a meat patty, and form meat around cheese into a meatball. Continue with all making 12. Make sure they are sealed WELL.
  • Place onto sprayed or parchment paper-lined baking sheet. Bake in 375º oven for 20 minutes. Remove from sheet with spoon scraping away any fat and place onto plate. Cover and set aside. (*Some will leak, make sure you get the cheese and just place the excess cheese on top of each meatball. They will be fine when wrapped with the kale leaves.)
  • Rinse kale leaves and trim out bottom end of thickest part of stem. Spray a 13x9 (or smaller) pan or baking dish. Spread a thin layer of sauce (1/4 cup) onto bottom of pan.
  • Wrap each meatball like a package with a kale leaf and place into pan seam side down.
  • Top with 1 cup sauce spooning over kale packages. Sprinkle with shredded cheese, as much or little as you like, sprinkle top evenly with a little italian seasoning, oregano and garlic salt.
  • Pop into preheated 350º oven for about 30 minutes until cheese has melted and lightly browned if desired.
  • Serve hot.

    • Notes

    These are wonderful served with pasta, noodles, rice or alongside risotto.
    The rest of the sauce can be tossed with hot cooked pasta or frozen for a later use.
    These also make nice appetizers!