Recipe courtesy of Chris Fischer and Amy Schumer


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  • Level: Easy
  • Total: 1 hr
  • Active: 40 min
  • Yield: about 2 dozen
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2 cups packed kale leaves

3 pounds ground beef

Kosher salt

2 tablespoons olive oil

1 white onion, minced

4 cups loosely packed torn stale bread

1 1/2 cups milk

3 large eggs

2 cups loosely packed fresh basil leaves, torn

1 cup freshly grated Parmesan cheese


  1. Preheat the oven to 400 degrees F.
  2. Bring a pot of water to a boil; prepare an ice water bath. 
  3. Add the kale to the boiling water and blanch until bright green, about 2 minutes. Drain and transfer to the ice bath to stop the cooking. Wring the kale dry, then chop finely. Set aside.
  4. Put the ground beef in a mixing bowl and season well with salt. 
  5. Heat the olive oil in a large saute pan over medium heat. Sweat the onion, stirring constantly, until cooked through, about 5 minutes. Remove from the heat, add the bread and use tongs to sop up the onion from the pan with the bread like a mop. Add the milk and eggs and allow the bread to absorb the milk for a minute or two. 
  6. Add the contents of the pan to the bowl with the ground beef, then add the basil, Parmesan cheese and reserved kale. Mix very well using your hands, seasoning with a little more salt as you go. 
  7. Roll out meatballs that are slightly larger than golf balls (you should have about 2 dozen) and place on sheet trays fitted with wire racks. Bake until the meatballs are browned a bit and cooked through but still moist in the center, about 20 minutes. Serve however you enjoy meatballs.
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