For the meatballs:
Soak cornbread breadcrumbs in enough milk to give it the consistency of wet sand.
Combine the cornbread mixture with the remaining ingredients.
Taste for seasoning by cooking off 1 small patty.
Form the mixture into 1.5-ounce meatballs. Grill 2 minutes per side on medium heat. Add 6 pieces of ramps and grill for 8 minutes. Finish meatballs in a pan simmering in Charred Tomato Ramp Sauce.
For the tomato ramp sauce:
Char tomatoes and jalapeno on the grill until slightly smoky. Set aside.
In a large saucepan, sauté kale, shallots and garlic in olive oil until tender.
Add charred and canned tomatoes and chopped jalapeno and basil.
Bring to boil, simmer and reduce by ¼ (approximately 8 minutes). Add in the meatballs and simmer for another 8 minutes until meatballs are fully cooked. Add ramps after meatballs have been simmering.
To serve: toast cornbread and place onto serving dish. Divide sauce and meatballs. Garnish with cottage cheese and fresh herbs.