Kale & Beef Balls

Directions

• Step 1 Set the oven on 170 degrees celcius. Prepare a baking tray with an sheet of baking paper onto (if not just use a non-stick baking tray)
• Step 2 Pour the bread crumbs into a small bowl and add the milk, this will allow all the breadcrumbs to soak up all the milk (adding soaked breadcrumbs into the meatball mix, creates a softer-juicer meatball for bub to eat)
• Step 3 Finely chop up the kale (or blitz it quickly for 10sec in the blender *do not over blend, you just want finely chopped kale). In a big mixing bowl add all of your beef mince, all of your kale and your soaked breadcrumbs mixture.
• Step 4 With your hands mix all the ingredients together. Once all mixed in, it’s time to roll all the meatballs out to whatever size you like, and place them onto the prepared baking tray leaving about a 2cm space between each meatball (We usually roll each meatball about the same size as bub’s fist) TIP: wetting your hands with water between each couple of meatballs makes it easier to roll out each meatballs preventing the mince from sticking onto your hands. Place tray into oven on 170 degrees celcius for about 10-15min.
• Step 5 Freezing and Storing: Once cooked you can eat them straight away, or wait til all balls are cooled and place them into a airtight container to freeze them all. Ensure the meatballs are not touching each other. Can store them in the freezer for up to 3months. To defrost: simply take them out of the freezer and put them into a separate container and let them defrost over night, then reheat in the oven or microwave OR you can take them out of the freezer and reheat in the oven or defrost in the microwave.
• Step 6 Serve the meatballs with a salad for the family and new potatoes (or any salad potato) – How to cook yummy potatos? Place potatoes in a pan and cover with boiling water. Cover with a lid and simmer gently for approx 15-20 minutes until just tender. Once cooked drain immediately. Stir through a herb butter: 25g softened butter mixed with 2 tbsp finely chopped fresh herbs (parsley, mint, chives etc) OR Garlic Butter: 25g softened butter mixed with 1-2 crushed cloves of garlic.