Chicken Kale Meatballs with Cherry Tomato Sauce

These meatballs are stunning and delicious and can be prepared in 20 minutes!

Chicken Kale Meatballs with Cherry Tomato Sauce

(Makes approx. 10-12 meatballs)

WHAT YOU’LL NEED:

• 4 cups (1 L) finely chopped kale, not packed
• 1 lb (16 oz.) ground chicken
• ½ tsp (2 ml) freshly ground black pepper
• ½ tsp (2 ml) sea salt
• 1 tbsp (15 ml) canola oil

DIRECTIONS

1. In a mixing bowl combine kale, chicken, salt and pepper and mix well to combine.

2. Evenly divide the meat into 10-12 portions and roll into balls. Set aside.

3. In a large sauté pan, warm oil over high heat and add meatballs.

4. Sear until golden brown, about 3 minutes.

5. Flip meatballs, cover the pan, turn heat on low and cook until meatballs are firm, about 8-10 minutes.

6. Remove from heat, uncover, and rest meatballs for five minutes before serving.

Cherry Tomato Sauce

(yields 2 cups or 500ml)

Simply the easiest, fastest and best tomato sauce you will ever make.

WHAT YOU’LL NEED:

• 1 cup (250ml) cherry/ grape tomatoes
• ½ cup (125 ml) olive oil
• 2 tbsp (20 ml) fresh basil leaves (or 2 large leaves)
• ¼ tsp (1 ml) kosher salt
• ¼ tsp (1 ml) fresh ground pepper

DIRECTIONS:

1. Rinse tomatoes under warm water, dry and set aside

2. In a small pot, combine tomatoes and olive oil.

3. Bring to a simmer over low heat until tomato skin splits, about 10 minutes.

4. Remove from heat, add basil salt and pepper and transfer to a blender or using an emersion blender, puree until smooth.

5. Use immediately or cool to room temperature, transfer to an air-tight container and refrigerate up to five days.

TIPS from Chef Jordan’s Kitchen:

• If serving Chicken Kale Meatballs with Cherry Tomato Sauce, add sauce to the meatballs as soon as you remove the lid.  Garnish with fresh basil (optional) and ENJOY!