3 c. Lacinato kale, chopped into strips (chiffonade)
¼ c. fresh parsley leaves, chopped, plus extra for garnish
1 tbsp. Italian seasoning
1 can Cannellini Beans (omit for Whole30, Keto)
salt and pepper to taste
In a large bowl, combine beef, almond meal, egg, seasoning, salt, and pepper with your hands until evenly combined. Form into 2” balls.
1 tablespoon of coconut oil in a pan over medium heat. Sear the meatballs on all sides until browned. Set aside.
In the same pan, melt 1 teaspoon coconut oil. Sauté onions, carrots, and celery until the onions are softened.
Transfer sautéed vegetables to a large pot. Add tomato paste, tomatoes, broth, kale, parsley, seasoning, and beans. Give it a stir.
Bring to a boil, then reduce heat to low. Let simmer, covered, for 45 minutes. Stir occasionally.
Add meatballs and let simmer, covered, for an additional 15 minutes.
Serve hot and season with salt and pepper.
For a pressure cooker: Set to sauté to sear meatballs and cook vegetables. Add the remainder of ingredients and close the lid. Set the valve to ‘Sealed’. Turn + or – buttons to 7 minutes. When it is done, let the pressure release naturally.
Back
