Olive & Cheese Meatballs on Wilted Kale

Cooking meat isn’t really my strong point, I’ll be honest.
It’s challenging territory for me and I get stuck in a rut with how to prepare exciting flavors, especially since the Mr. can’t have dressings, marinades, soy sauce, etc.
Making dinners with zero grains, starches, or sugars is difficult, but it can be done!

So I got these olives from Trader Joe’s recently. It was like a mediterranean mix of green and kalamata olives. Inspired by their pungent taste, I chopped them up and made some meaaata ballza.

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Plus, cheese came onto the stage somehow, and anything with gooey cheese inside is, I mean, I guess it’s alright.
We crazy about cheese.

Ok all my cooking people! This is SUPER easy.

Preheat oven 350

1.5 lbs grass fed ground beef
1 egg
1 tsp salt
1 tsp pepper
1/2 cup grated aged parmesan
1/2 cup chopped olives

MIX. FORM. BAKE. (I use foil for easy cleanup). Bake these puppies at 350 for 40 minutes.
After baking, I like to place them on a paper towel to soak up extra grease before serving.

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tons of KALE (approx 2 bundles) it shrinks when cooked
butter or oil
splash of water

Meanwhile, cook your kale by heating a big saute pan on the stove first. Add some butter or oil. Throw in a large amount of kale and stir occasionally. Splash it with a bit of water. It’ll start to wilt, and I also notice it turns an extra pretty saturated green color. YUM. Salt and pepper. Remove from heat.
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There you have it! Olive Parmesan Meatballs served on a bed of wilted kale!
How easy was that??

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I’d even say a little shredded parmesan on top would be even prettier AND more delicious, so don’t hold back.

from my Tiny Kitchen,

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