In a large bowl, combine the first 8 ingredients (beef through salt and pepper). Form meat into balls.
In a large skillet over medium heat, heat oil. To the oil, add the meatballs and cook for 2 to 3 minutes on each side, until brown. To the skillet, add the kale.
In a small bowl, whisk the lemon juice, honey and sea salt and freshly ground black pepper to taste.
Pour the sauce over the meatballs and kale and cover. Reduce heat to low and simmer for 10 to 15 minutes, until meatballs are cooked through. Serve warm.
Notes
SERVING SUGGESTION: Serve with Zucchini Pasta (Julienne or cut large zucchini lengthwise into thin strips; stir-fry in a skillet coated with olive oil over medium-high heat until slightly limp.)NUTRITION: 597 Calories; 40g Fat (59.4% calories from fat); 39g Protein; 22g Carbohydrate; 3g Dietary Fiber; 223mg Cholesterol; 177mg Sodium. Exchanges: 1/2 Grain (Starch); 5 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates.