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Prep
Difficulty
Easy
Time
Estimate
30 mins
Saute the onions and veggies for the meatballs. Transfer to the bowl and continue making the sauce. Once it is simmering, finish the meatballs and ball up, extra large or small. Bring a large pot of water to a boil. Chop up the kale. Cook up the meatballs. Mix the almond meal and other goodies. Simmer the pasta, toss in the kale, drain and then toss with the nut mixture and goat cheese. Serve all three items layered together or separate so that diners can help themselves.
There is something delightful about cutting into these oversized meatballs. Fortunately, you can make them any old size and most combinations of ground beef/bison/turkey/Italian sausage. We also pack these with a bit of shredded veggies for a dash of nutrients and sweetness.
Creamy goat cheese, strands of kale & a sprinkle of garlic-almond crumbs for an extra boost of flavor coat long pasta such as fettucine or spaghetti.
