Photo: Quentin Bacon; Stylist: Sarah Cave
Makes 6 servings (serving size: about 4-5 meatballs plus sauce)

Prep: 20 minutes; Cook: 16 minutes; Total time: 36 minutes.

A great source of lean protein, this dish is packed with nutrients. Currants add a dose of potassium and fiber. 


How to Make It

Step 1

In a large bowl, combine first 6 ingredients (through pine nuts), 2 tablespoons Parmesan, and pepper. Form into 24 (1 1/2-inch) meatballs.

Step 2

Heat 1 tablespoon oil in medium skillet over medium-high heat; brown meatballs in 2 batches (adding the remaining oil for second batch), turning after 3 minutes; transfer to a plate.

Step 3

Add kale and sauce to pan; bring to simmer. Place meatballs in skillet; simmer, uncovered, until cooked through and sauce is reduced (about 10 minutes), stirring occasionally. Sprinkle with remaining Parmesan; serve with a slice of crusty bread, if desired.

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