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. 

Lori Powell

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Quentin Bacon; Stylist: Sarah Cave

Recipe Summary

Yield:
Makes 6 servings (serving size: about 4-5 meatballs plus sauce)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Nutrition Facts

289 calories; fat 15g; saturated fat 3g; mono fat 5g; poly fat 3g; protein 21g; carbohydrates 19g; fiber 3g; cholesterol 46mg; iron 4mg; sodium 612mg; calcium 150mg.
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