Raised Meatballs, Roasted Garlic Mashed Potatoes & Roasted Kale With Tahini

Flavorful meatballs are braised in a delicious pan gravy and served with roasted garlic mashed potatoes and roasted kale. It’s the perfect romantic meal for any special occasion.

Have This!

Roasted Garlic Mashed Potatoes

• Four large baking potatoes, peeled and diced
• Five tablespoons unsalted butter
• One-fourth cup buttermilk
• A teaspoon salt
• Two tsp. tahini
• Three-fourth teaspoon black pepper
• Half cup parmesan cheese, grated
• Eight garlic cloves, peeled
• One tablespoon olive oil

Roasted Kale

• Four cups fresh chopped kale
• Two tablespoons olive oil
• Half teaspoon salt
• Half teaspoon black pepper
• A teaspoon crushed red pepper flakes

Do This!

• Preheat oven to 375°F.
• Add in the shallot, meatball, garlic and sauté for about five minutes or until soft.
• Stir in the flour and cook for a minute. Slowly stream in, while whisking constantly, the chicken stock until the roux has dissolved completely.
• Lower the heat and cook until bubbly and thick. Season with a salt, pepper, and Worcestershire sauce. Lower the flame to as low as it’ll go and return the meatballs to the pot, nestling them into the gravy.
• Simmer for about 15 to 20 minutes, semi-covered with a lid.
• To make the potatoes, wrap the garlic cloves in foil with the olive oil and a pinch of salt and black pepper.
• Roast in the oven for about 20 to 25 minutes. Place the potatoes in a medium pot and cover with cold water. Bring to a boil and cook for about 15 to 20 minutes or until fork tender. Drain and return to pot. Add in the butter, buttermilk, salt, pepper, roasted garlic, and parmesan. Mash until smooth. Keep warm on the stove over low heat.
• To make the kale, place the kale on a baking sheet and toss with olive oil, salt, pepper, and red pepper flakes. Spread out onto an even layer and roast for about 10 to 15 minutes or until charred and crispy.
• To serve, spoon the potatoes onto the plates and top with the roasted kale. Place a few meatballs on top of the kale and spoon over with gravy.
• Garnish with chopped fresh parsley on top.