Meatball Ragout

Mix meatball ingredients together in a large bowl. Don't overmix. With a tablespoon, measure out meatballs and place them on a plate. You will probably have to brown the meatballs in batches. Brown the meatballs in a skillet, not cooking all the way through, using olive or vegetable oil when needed. Set the meatballs aside, they will finish cooking in a later step. No need to wipe skillet.

Add diced onions, sliced carrots and potato to the meatball skillet with a tablespoon of olive oil. Cook the vegetables for 7-8 minutes. Meanwhile make a slurry with 1/4 cup of water and 1 tablespoon of cornstarch, this will act as a thickening agent for the broth, then set aside.

Add beef bouillon, tomato paste and 3 cups of water. Heat to a boil, then reduce heat and simmer. Add cornstarch slurry to the broth. Cook until vegetables have softened. Next add in chopped kale.

Add meatballs gently to the Ragout. Cover and cook until sauce has thickened, and meatballs are cooked through. Salt and pepper to taste.

Serve and enjoy! Thank you for visiting.