This post originally appeared on Yahoo Parenting.
I don’t make a habit of hiding vegetables in foods since I want my girl to know what she’s eating, but since I can’t yet convince my girl to eat sautéed greens or kale salad, this is a good alternative to serving up always-popular kale chips. We eat a lot of meatballs in our house, so I mix it up by serving them over pasta, polenta, and even toast for open-face sandwiches. They are pretty good on their own too!
Whole Grain Mini Meatballs with Kale
Makes about 18
1/4 cup quinoa flakes or rolled oats
4-6 large kale leaves, torn from stems
1 small onion, roughly chopped
1 garlic clove, roughly chopped
1/2-pound Italian sausage
1/2-pound lean ground beef 1/4 cup whole wheat breadcrumbs*
1/4 cup Parmesan
1. Preheat oven to 375 F. Coat a rimmed baking sheet with nonstick spray. Place the quinoa flakes (or oats), kale, onion, and garlic in the bowl of a food processor. Pulse to grind. Pour into a medium bowl.
2. Add the meat, breadcrumbs, Parmesan, and egg to the quinoa-kale mixture and use (clean) hands to combine thoroughly. Form into 1-inch balls and place on baking sheet.
3. Bake for 25-27 minutes, or until just starting to brown. Drain on paper towels if necessary. Warm in your favorite marinara sauce and serve with polenta, whole grain pasta, or alongside whole-wheat toast.
Use cornmeal instead of breadcrumbs to make these meatballs gluten free.
Use half beef and half lamb or pork.
Use spinach instead of kale.