Recipe for: Braised Meatballs with Roasted Garlic Mashed Potatoes and Kale

 Braised Meatballs with Roasted Garlic Mashed Potatoes and Kale
For the meatballs:
1 lb. ground beef
1 lb. ground pork
2 large eggs
½ cup plain breadcrumbs
½ cup Parmesan, grated
1 tsp salt
½ tsp black pepper
½ tsp crushed red pepper flakes
¼ cup fresh parsley, chopped
1 Tbsp fresh oregano, chopped
2 garlic cloves, chopped
3 Tbsp olive oil
For the gravy:
1 medium shallot, minced
2 garlic cloves, minced
3 Tbsp flour
2 cups chicken or beef stock
½ tsp salt
½ tsp black pepper
2 tsp Worcestershire sauce
For the potatoes:
4 large baking potatoes, peeled and diced
5 Tbsp unsalted butter
¼ cup buttermilk
1 tsp salt
¾ tsp black pepper
½ cup Parmesan, grated
8 garlic cloves, peeled
1 Tbsp olive oil
For the kale:
4 cups fresh kale, chopped
2 Tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp crushed red pepper flakes


Preperation Time: 20 Minutes

Cooking Time: 40 Minutes

Total Time: 60 Minutes

Servings: 2


Jonathan Melendez, The Candid Appetite, Meatballs Mashed Potatoes


1. Preheat oven to 375°F.

2. In large bowl, combine all meatball ingredients except olive oil. Stir with hands until mixed. Form into small balls. Heat large heavy-duty pot over medium-high. Add olive oil; sear meatballs in batches. Cook until crispy and golden-brown, then flip; cook for another two to three minutes. Transfer to plate.

3. Once meatballs are cooked, remove all but one tablespoon olive oil from pot. Add shallot and garlic; sauté until soft. Stir in flour; cook for a minute. Slowly add stock (whisking constantly) until roux has dissolved completely. Lower heat; cook until bubbly and thick. Season with salt, pepper, and Worcestershire sauce. Lower flame as low as it’ll go; return meatballs to pot, nestling into gravy. Simmer for 15 to 20 minutes, semi-covered with lid.

4. For potatoes: wrap garlic cloves in foil with olive oil and pinch of salt and black pepper. Roast for 20 to 25 minutes. Once done, place in medium pot; cover with cold water. Bring to boil; cook for 15 to 20 minutes or until fork-tender. Drain; return to pot. Add butter, buttermilk, salt, pepper, roasted garlic, and Parmesan. Mash until smooth. Keep warm on stove over low heat.

5. For kale: place kale on baking sheet. Toss with olive oil, salt, pepper, and red pepper flakes. Spread out in even layer; roast for 10 to 15 minutes or until charred and crispy.

6. To serve, spoon potatoes onto plates. Top with roasted kale. Place a few meatballs over kale, and top with gravy. Garnish with chopped fresh parsley. Enjoy!

About The Chef
Jonathan Melendez 
is a passionate food photographer, cook, baker, and recipe developer whose blog, The Candid Appetite, has appeared on such sites as Bon Appetit, People, Cosmopolitan, The Kitchn, and Today. He lives in Los Angeles, CA.