Superfood packed, and full of flavor! These kale & herb stuffed meatballs are a dinner menu must have!
The saying goes around our house…”Put anything in a meatball and the kids will eat it!”
Maybe not everything, but I have found that putting dinner into meatball form somehow just makes dinner more kid friendly! Kids won’t eat liver? Grate it into a meatball mixture! Are they giving you a hard time about turmeric or ginger? Meatballs to the rescue! Kids being funny about anything “green”? Yup, stuff it in a meatball and they will pound them down by the fistful!
I definitely have some carnivore kiddos, and while they don’t give me a hard time about veggies, we do go through seasons of them not caring for them for sure. Vegetables aren’t the most important thing in a kids’ diet for growth (fats are!), but they sure are important piece to that puzzle for balancing minerals and keeping bowels running, creating a healthy taste palate for them. Do you know how hard it was for my husband and I to get used to having veggies at every meal?! SO hard! When you start kids out with veggies at most if not every meal of the day, they grow up into teens and adults that easily eat veggies with every meal.
My 2 year old right now in particular is being funny about leafy greens so chopping them finely into soups, or stuffing meatballs with them is one of my ways to keep these mineral rich veggies into her diet. They don’t need much at this age to fill their tummies, so if a couple of meatballs in her chubby little hands makes her happy, I’m going to get all I can into them!
I wrote in my favorite sauce/gravy to serve with these kale and herb stuffed meatballs, but you really can use whatever you want! They work great for spaghetti and meatballs, as a Asian night addition with sweet and sour sauce, or even just to serve with bone broth gravy.
- KALE & HERB STUFFED MEATBALLS
- 1 lb grassfed ground beef
- 3-4 TB grated grassfed liver (optional if you don't have access)
- 1¼ tsp sea salt
- ¼ tsp pepper
- 1½ tsp onion powder
- 1½ tsp garlic powder
- 1 tsp oregano
- 1 tsp basil
- 1 heaping handful baby kale, chopped
- 1 egg
- 2 TB white rice flour (If grain free use tapioca flour)
- RED WINE & MUSHROOM GRAVY
- 2-3 TB butter
- 4 oz white mushrooms, sliced
- 3 cloves of garlic, minced
- 1 bunch green onions, chopped
- ½ cup red wine
- 2 cups bone broth
- 1-2 TB white rice flour (Depending on how thick you like your gravy. If you are grain free use tapioca flour.)
- Sea salt & pepper to taste
- Preheat the oven to 375 degrees.
- In a small mixing bowl combine all of the meatball ingredients using your hands. Form 2 inch meatballs, and line them up on a Silpat or parchment paper lined baking sheet.
- Bake the meatballs in a 375 degree oven for 15 minutes. While the meatballs are baking, you can make the gravy.
- Melt the butter in a skillet, and add the mushrooms. Cook over medium heat for 5-7 minutes stirring occasionally until the mushrooms become fragrant and golden.
- Add the garlic and green onions and cook for a couple minutes.
- Deglaze the pan with the red wine, and then add the bone broth, sprinkle in the rice flour, and bring to a low simmer for 5 minutes, stirring occasionally.
- Season the gravy with salt and pepper to your taste and add the cooked meatballs. Serve with veggie sides.
For more real food dinner ideas you can follow my Dinner Ideas board on Pinterest!
More real food recipes you might like:
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