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Tomato Sauce
2 tsp (10 mL) olive oil
½ onion, chopped
2 cloves garlic, minced
1 Tbsp (15 mL) red wine vinegar
1 can (14 fl oz/398 mL) Scarpone's Fire Roasted Tomatoes
1 cup (250 mL) water
1 Tbsp (15 mL) tomato paste
2 tsp (10 mL) sugar
1 tsp (5 mL) lemon juice
Meatballs
2 tsp (10 mL) olive oil
½ onion, finely chopped
2 cloves garlic, minced
2 cups (500 mL) finely chopped kale leaves, about one small bunch
1 lb (454 g) lean ground pork
1 egg
½ cup (125 mL) bread crumbs
1 Tbsp (15 mL) chopped fresh rosemary
2 tsp (10 mL) soy sauce
2 tsp (10 mL) Worcestershire sauce
1 tsp (5 mL) cayenne pepper
1 Tbsp (15 mL) canola oil
Tomato Sauce
Heat olive oil in a medium saucepan over medium-high heat. Add onions and garlic and sweat until onions are soft and translucent, about 5 minutes. Add red wine vinegar and cook for an additional 3 minutes. Add remaining ingredients. Once the mixture starts to boil, turn heat down to medium-low and simmer for 25 minutes, stirring occasionally, until sauce thickens to desired texture. If you want a smooth sauce, puree in a food processor or blender. Season to taste with salt and pepper and keep warm until ready to serve.
Meatballs
Preheat oven to 400°F (205°C). Heat olive oil in a large skillet over medium-high heat. Sauté onions and garlic until soft and translucent, about 5 minutes. Add in the kale and cook for about 3-4 minutes, or until the kale is wilted and a vibrant green colour. Remove from heat, place ingredients in a large bowl and let cool slightly.
Add remaining ingredients and mix together (feel free to use your hands!) until everything is well-combined. Shape heaping teaspoonfuls of the pork mixture into small meatballs, about 1” (2.5 cm) in diameter.
Heat canola oil in a large skillet over medium-heat. Working in two batches, brown the meatballs on all sides and transfer to a greased baking dish. Bake until meatballs are completely cooked through, about 10-15 minutes.
Total Time: 45 Minutes