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5 from 4 votes

Kale and Herb Stuffed Meatballs

Superfood packed, and full of flavor! These kale & herb stuffed meatballs are a dinner menu must have!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Keyword: herb meatballs, kale and herb meatballs, kale stuffed meatball recipe
Servings: 8 servings
Author: Renee Kohley www.raisinggenerationnourished.com



  • 1 lb grassfed ground beef
  • 3-4 TB grated grassfed liver optional if you don't have access
  • 1 1/4 tsp sea salt
  • 1/4 tsp pepper
  • 1 1/2 tsp onion powder
  • 1 1/2 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


  • 2-3 TB butter
  • 4 oz white mushrooms sliced
  • 3 cloves of garlic minced
  • 1 bunch green onions chopped
  • 1/2 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.