Gluten-Free Meatball-Kale Subs




1 pound ground beef chuck
1/2 pound bulk Italian sausage
2 cups chopped kale
1/4 cup rice cereal crumbs
3 cloves garlic—2 (smashed and 1 chopped)
1/2 teaspoon crushed red pepper flakes (or to taste)
Salt (to taste)
1/2 cup milk or nondairy milk
1 large egg
1 tablespoon extra-virgin olive oil
1 24-ounce jar strained tomatoes
6 Udi's Gluten-Free Hamburger Buns (split and toasted)
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.

Recipe Credit: Silvana Nardone of EasyEats


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