Meatballs and Tomato Sauce Over Sauteed Kale

I love meatballs. Pretty much any and every kind. These came out so light and flavorful—just scrumptious!

For the meatballs:

Preheat oven to 350 F. Combine all of the meatball ingredients in a large bowl. Mix well (hands work best here) and shape into desired size meatball. Put all of the meatballs in a baking pan, and cook them at 350 F for a good 20-25 minutes till they look pretty much 3/4 of the way cooked, turning them once.

Pick your marinara, tomato or spaghetti sauce of choice and have it simmering in a large pot while the meatballs are in the oven. When they are done, add cooked meatballs to heated sauce, and simmer for another 15 minutes or so, until they are cooked through and sauce-alicious.

I know the ‘correct’ way would be to serve these over a beautiful bed of angel hair pasta, but I’m the carb Nazi, and pasta is the devil. So I had mine on a lovely bed of sauteed kale. Mmmm … Delish! Any pasta would work, pick your poison.

For the kale:

As the meatballs are simmering in the sauce, heat 1 teaspoon of olive oil to a saute pan over medium heat. Once heated, and add kale. Cook until wilted and season with salt and pepper to taste.