Chicken Kale Meatballs

Preheat oven to 400ºF.

Add oats, kale, scallion, garlic, oil, and salt to the bowl of a food processor. Pulse the kale mixture until everything is finely chopped. Transfer to a large bowl and combine with the egg, Parmesan, and ground chicken.

Carefully form mixture into meatballs – 24 or so for this recipe. Arrange on baking sheets about 1-inch apart, then bake for 15–18 minutes until lightly golden and just cooked through.

For the gravy, shake or whisk cold stock with cornstarch until combined. Transfer to a small skillet over medium-high heat. Let the gravy come to a bubble and thicken, then add salt to your preference.

Serve meatballs with gravy—over rice isn’t a terrible idea. Enjoy!

Notes:
• These can be made in advance and kept in the fridge for a day or so prior to baking, or frozen after being baked and reheated in gravy or tomato sauce.
• This makes a wet meat mixture. If it’s too hard to form into meatballs, stick the bowl in the fridge for 15 minutes or so and it will firm up.