Oven-Baked Meatball-Kale Subs

Silvana Nardone has done it again! Here is her amazing recipe on the foodnetwork blog. 

Oven-Baked Meatball-Kale SubsLeave the extra grease behind: When the meatballs have finished baking, just transfer them directly to the warmed tomato sauce.

Makes: 6

1 pound ground beef chuck
½ pound bulk Italian sausage
2 cups chopped kale
¼ cup rice cereal crumbs, such as Erewhon or Kellogg’s
3 cloves garlic—2 smashed and 1 chopped
½ teaspoon crushed red pepper flakes, or to taste
Salt
½ cup milk or nondairy milk
1 large egg
1 tablespoon extra-virgin olive oil
One 24-ounce jar strained tomatoes, such as Bionaturae
6 gluten-free burger buns, split and toasted, such as Udi’s
Shredded mozzarella or nondairy mozzarella-style cheese, for topping (optional)

Preheat the oven to 350º and line a baking sheet with parchment. In a large bowl, combine the beef, sausage, ½ cup kale, cereal crumbs, chopped garlic, red pepper flakes, 1 teaspoon salt, milk and egg; shape into 1-inch balls. Place the meatballs on the prepared baking sheet and bake until firm and cooked through, 20 to 25 minutes.

Meanwhile, in a large saucepan, heat the olive oil over medium heat. Add the smashed garlic and cook until golden, about 2 minutes. Add the tomatoes and season with about 1 teaspoon salt; simmer over low heat, stirring occasionally. Stir in the cooked meatballs and remaining 1½ cups kale.

Preheat the broiler. Using a slotted spoon, spoon the meatballs with sauce and kale onto the rolls and top with cheese, if using. Broil until the cheese is melted, about 2 minutes.