E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Pork Meatballs With Kale Lodge Cast Iron | December 17, 2018 These heavenly meatballs are packed with sautéed kale and parmesan, then cooked in olive oil spiked with rosemary for a crispy finish. Level Intermediate Prep Time 20 minutes Cook Time 20 minutes Serves 4 Cook it With Our Classic Cast Iron Skillets Ingredients 3 springs rosemary 6 tablespoons olive oil 1 small bunch kale, stems and ribs removed, chopped 10 ounces ground pork ¼ cup parmesan cheese, grated plus more, shaved, for topping ¼ cup soy sauce, divided ½ teaspoon onion powder 10 ounces baby bella mushrooms, ends trimmed, sliced Salt and freshly ground pepper to taste Directions In a skillet, add rosemary and oil. Allow the oil to heat up and rosemary to fry until crispy, about 5 minutes. Strain oil and transfer the fried rosemary onto a paper towel-lined plate. Season with salt. In the same skillet, add 2 tablespoons of the rosemary oil and sauté kale 4-5 minutes. Season with salt and allow kale to completely cool. Mince ⅓ of the kale, setting the remainder aside. In a large bowl mix pork, cheese, 2 tablespoons soy sauce, onion powder, minced kale, and ½ teaspoon salt. Heat a skillet and sear a test meatball in rosemary oil. Adjust the seasoning if needed, then split the remaining mixture into portions, about 2 tablespoons each. Shape into round balls. In the same skillet, heat remaining rosemary oil. Fry meatballs until the majority of the surface area is seared golden brown, 6-8 minutes. Transfer the meatballs out of the pan and add the mushrooms. Sauté the mushrooms until golden brown, then deglaze with remaining 2 tablespoons soy sauce. Return the sautéed kale to the skillet, followed by the meatballs. Garnish with fried rosemary leaves and shaved parmesan. Serve while hot. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Sizzling Citrus Skirt Steak Tacos View recipe Sausage-filled Cheese Rolls View recipe Triple Spice Cinnamon Rolls with Brown Butter Cream Cheese Frosting View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Pork Meatballs With Kale Lodge Cast Iron | December 17, 2018 These heavenly meatballs are packed with sautéed kale and parmesan, then cooked in olive oil spiked with rosemary for a crispy finish. Level Intermediate Prep Time 20 minutes Cook Time 20 minutes Serves 4 Cook it With Our Classic Cast Iron Skillets Ingredients 3 springs rosemary 6 tablespoons olive oil 1 small bunch kale, stems and ribs removed, chopped 10 ounces ground pork ¼ cup parmesan cheese, grated plus more, shaved, for topping ¼ cup soy sauce, divided ½ teaspoon onion powder 10 ounces baby bella mushrooms, ends trimmed, sliced Salt and freshly ground pepper to taste Directions In a skillet, add rosemary and oil. Allow the oil to heat up and rosemary to fry until crispy, about 5 minutes. Strain oil and transfer the fried rosemary onto a paper towel-lined plate. Season with salt. In the same skillet, add 2 tablespoons of the rosemary oil and sauté kale 4-5 minutes. Season with salt and allow kale to completely cool. Mince ⅓ of the kale, setting the remainder aside. In a large bowl mix pork, cheese, 2 tablespoons soy sauce, onion powder, minced kale, and ½ teaspoon salt. Heat a skillet and sear a test meatball in rosemary oil. Adjust the seasoning if needed, then split the remaining mixture into portions, about 2 tablespoons each. Shape into round balls. In the same skillet, heat remaining rosemary oil. Fry meatballs until the majority of the surface area is seared golden brown, 6-8 minutes. Transfer the meatballs out of the pan and add the mushrooms. Sauté the mushrooms until golden brown, then deglaze with remaining 2 tablespoons soy sauce. Return the sautéed kale to the skillet, followed by the meatballs. Garnish with fried rosemary leaves and shaved parmesan. Serve while hot. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Sizzling Citrus Skirt Steak Tacos View recipe Sausage-filled Cheese Rolls View recipe Triple Spice Cinnamon Rolls with Brown Butter Cream Cheese Frosting View recipe
