Mama Jess Garden Pasta Sauce with Kale & Meatballs #LastMinuteMeals

Posted by on Apr 9, 2018 in #LastMinuteMeals, blog, blogs, recipes

We’re a company of moms; moms of babies and toddlers, moms of teenagers and every age in between. We know first hand how hard it can be to get dinner on the table every night. #LastMinuteMeals is a new series to offer you quick recipe ideas, and every shortcut and kitchen tip we know. So here we go…

 

The first in our #LastMinuteMeals series; quick sauteed kale, meatballs from the freezer and Mama Jess Organic Garden Pasta Sauce.

We have an amazing paleo meatball recipe up on the blog that is simple and easy to make a double batch for the week (or stick in the freezer). Double batch or batch cooking is the best mommy tip we have! Meatballs freeze great and re-heat really fast, so it makes sense to go ahead and make the mess one time.

If you don’t have time to stock up your freezer with these Paleo meatballs, then go out and buy your favorite frozen meatballs to get the job done quick. Then your shopping list looks like this:

1. KALE – 1 bunch

2. MAMA JESS GARDEN PASTA SAUCE -1 jar

3. FROZEN MEATBALLS

4. PESTO SAUCE

 

Top with Gotham Greens pesto sauce and hemp hearts for an added nutritional boost! 

Another great tip – since you’re now stocked with kale, pasta sauce and pesto sauce…put homemade pizzas on the menu for later in the week. This way you’ll make great use of your leftover sauces. Add pre-made PIZZA CRUST or DOUGH to your grocery list!

 

 

Steps to make:

  1. Re-heat frozen meatballs in a covered saucepan. Add meatballs and then pour a jar of Mama Jess Garden sauce over and close lid. Cook for 8 minutes over medium high heat. Stir occasionally to prevent sticking.
  2. Wash kale and remove ribs, coarse chop or tear.
  3. To saute the Kale: Heat 2 T olive oil in a large saucepan over medium-high heat. Add kale and toss to coat with oil. Add 1/2 cup water. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all (most) the liquid has evaporated. I like the kale to still remain bright-ish green. Season with salt and pepper to taste.
  4. Plate the kale and top with meatballs and sauce. Use a tablespoon of pesto for a dollar of yum! We sprinkled ours with hemp hearts too.
  5. ENJOY!

 

xo –