Kale and Herb Stuffed Meatballs in Red Wine Gravy

17 30 306
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 6
Kale and Herb Stuffed Meatballs in Red Wine Gravy
Health Highlights


454 gm Beef, ground, extra lean
45 gm Beef liver (about 3 tablespoons)
1 1/4 tsp Sea Salt
1 dash Black pepper
1 1/2 tsp Onion powder
1 1/2 tsp Garlic powder
1 tsp Oregano, dried
1 tsp Basil, fresh (chopped)
1 bunch Baby kale (chopped)
1 medium egg Egg
90 gm Rice flour, white (about 4 tablespoons)
2 tbsp Butter, unsalted
114 gm White mushrooms (sliced)
3 clove(s) Garlic
1 bunch Green onion (chopped)
1/2 cup Wine, table, red
2 cup Bone broth, Organic


For the meatballs:

Preheat the oven to 375°F.

In a small mixing bowl combine beef, liver, salt, pepper, onion powder, garlic powder, oregano, basil, kale, egg, 2 tbsp and rice flour using your hands. Form 2 inch meatballs, and line them up on a Silpat or parchment paper lined baking sheet.

Bake the meatballs in a 15 minutes.

For the gravy:

Make the gravy while meatballs are baking. Melt the butter in a skillet, and add the mushrooms. Cook over medium heat for 5-7 minutes stirring occasionally until the mushrooms become fragrant and golden.

Add the garlic and green onions and cook for a couple minutes.

Deglaze the pan with the red wine, and then add the bone broth, sprinkle in 2 tbsp rice flour, and bring to a low simmer for 5 minutes, stirring occasionally.

Season the gravy with salt and pepper to your taste and add the cooked meatballs. Serve with veggie sides.

Nutrition Facts

Per Portion

Calories 306
Calories from fat 83
Calories from saturated fat 36
Total Fat 9.2 g
Saturated Fat 4.0 g
Trans Fat 0.4 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 3.9 g
Cholesterol 107 mg
Sodium 730 mg
Potassium 881 mg
Total Carbohydrate 25.5 g
Dietary Fiber 4.2 g
Sugars 3.5 g
Protein 28.5 g

Dietary servings

Per Portion

Grain 0.2
Meat 0.9
Vegetables 1.9

Energy sources