Pork Meatballs with Sautéed Kale and Golden Raisins

Mmm, pork meatballs. So simple and delicious! You wouldn’t believe it, but these meatballs actually spoke to me and begged me to throw in a little kale with golden raisins. They said the suggestion was made to round out the meal for greater health and happiness. And boy, I’m so glad I listened to the meatballs! The flavor combination was phenomenal. They’re also just delicious to snack on. So go on and get some!

Pork Meatballs with Sautéed Kale and Golden Raisins

Time: 30 Minutes
Serves: 4

1/4 cup extra-virgin olive oil
4 cloves garlic, roughly chopped
1 large bunch kale, stems removed, roughly chopped
1/4 cup golden raisins, roughly chopped
1/2 tsp red pepper flakes
2 tbsp distilled white vinegar
3/4 cup chicken broth
Kosher salt and freshly ground black pepper
1 lb ground pork
1/4 cup golden raisins, chopped
1/4 cup pine nuts
1/4 tsp cinnamon
1 tsp kosher salt
1/2 tsp freshly ground black pepper
Kosher salt and freshly ground black pepper
3 cloves garlic, minced

Preheat broiler. 

In a large sauté pan or Dutch oven, heat olive oil over medium-high heat. Add garlic and cook until fragrant and soft, about 1 minute. Add kale, stirring for 1-2 minutes. Then add raisins, red pepper flakes, vinegar, and broth and bring to a boil. Reduce heat to a simmer, cover, and simmer for about 12-15 minutes, until leaves have softened. Season with salt and pepper to taste.

While kale cooks, combine ground pork in a large mixing bowl with raisins, pine nuts, cinnamon, salt and pepper. Shape into 1.5-inch meatballs and transfer to a baking sheet. Broil for 4 minutes on one side and turn over, broiling for 3-4 minutes, or until browned on all sides. Serve immediately over kale!