Kale and Mini Meatballs

Kale and Mini Meatballs
  • Cook Time
  • Prep Time
  • 4Servings


  • 1/2 pound ground lamb
  • 1/2 pound ground beef
  • 1 tablespoon chopped fresh oregano
  • Salt and pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 head garlic, cloves finely chopped
  • 1 bunch kale, stems discarded and leaves cut into thin strips


In a large bowl, combine the lamb, beef and oregano; season with salt and pepper. Shape into 1/2-inch meatballs.

In a large saucepan, heat the olive oil over low heat. Add the garlic and 1 tablespoon water and cook, stirring frequently, until translucent but not brown, 6 to 8 minutes. Add 3 cups water and bring to a boil over medium-high heat. Lower the heat and simmer for 5 minutes. Add the meatballs, cover and simmer for 10 minutes. Stir in the kale, cover and cook until tender, about 10 minutes. Season with salt and pepper. Serve the meatballs and kale in shallow bowls with enough broth to moisten.