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Pork Meatballs with Kale-Tomato Sauce & Garlic Polenta Recipe

Name: Pork Meatballs with Kale-Tomato Sauce & Garlic Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 lb ground pork; 1 (14.5 oz) can crushed tomatoes; 2 cups chicken broth; 1 cup kale, chopped; 1 cup polenta (cornmeal); 1/4 cup milk; 1/2 cup grated Parmesan cheese; 2 tbsp olive oil; 1/4 cup panko breadcrumbs; 1 large egg; 2 cloves garlic, minced; 1/2 tsp dried basil; 1/2 tsp dried thyme; Salt to taste; Black pepper to taste

Stashcook

This is a yummy dish with pork meatballs, a tomato sauce with kale, and creamy garlic polenta. You mix meat with spices, make balls, and cook them in a pan. Then you make a sauce with tomatoes and kale. Cook polenta with garlic and cheese. Put it all in a bowl and eat!

Ingredients

1 lb ground pork

1 (14.5 oz) can crushed tomatoes

2 cups chicken broth

1 cup kale, chopped

1 cup polenta (cornmeal)

1/4 cup milk

1/2 cup grated Parmesan cheese

2 tbsp olive oil

1/4 cup panko breadcrumbs

1 large egg

2 cloves garlic, minced

1/2 tsp dried basil

1/2 tsp dried thyme

Salt to taste

Black pepper to taste

Method

In a large bowl, mix together the ground pork, panko breadcrumbs, egg, half of the minced garlic, dried basil, thyme, salt, and pepper until well combined.

Form the mixture into 16 meatballs and set aside on a plate.

Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. Remove meatballs and set aside.

In the same skillet, add the remaining garlic and sauté for 1 minute. Pour in the crushed tomatoes and add the chopped kale. Season with salt and pepper, and let it simmer for 10 minutes.

Return the meatballs to the skillet with the tomato-kale sauce and cook for an additional 10 minutes, or until meatballs are cooked through.

While the sauce is simmering, bring the chicken broth to a boil in a medium saucepan. Gradually whisk in the polenta and cook, stirring constantly, until thickened, about 3-5 minutes.

Reduce heat to low, stir in the milk and grated Parmesan cheese, and season with salt and pepper. Continue to cook for another 2 minutes, stirring until creamy.

To serve, spoon the garlic polenta into bowls, top with the pork meatballs and tomato-kale sauce. Enjoy!

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