Tomato Basil Meatballs and Kale
sea salt and freshly ground black pepper
almond flour or almond meal
unsweetened full fat coconut milk
low sodium chicken broth
or use bone broth
chopped fresh basil
In a large bowl, mix the first 5 ingredients (beef through dried basil). Form meat mixture into meatballs and set aside.
In a large pot, heat coconut oil over medium-high heat.
Once the oil is hot, add the meatballs and cook on each side for 3 minutes, until brown.
To the pot, add the next 5 ingredients (coconut milk through basil) and stir.
Reduce heat to medium-low and cover. When the sauce comes to a boil, uncover and let simmer for 15 minutes, until vegetables are tender and meatballs are cooked to medium or medium well.
Stir in the kale, cover and turn off heat. Let greens get tender for 5 minutes then serve warm.