Pork Meatballs With Kale

These heavenly meatballs are packed with sautéed kale and parmesan, then cooked in olive oil spiked with rosemary for a crispy finish.



Prep time

20 minutes

Cook time

20 minutes



Cook it with our

Classic Cast Iron Skillet


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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