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White Wine Braised Meatballs, Kale & Spinach

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 4 servings

Ingredients

  • 1 lb ground pork or chicken/turkey
  • 1 egg
  • 1/2 c breadcrumbs
  • 2 T ground cumin
  • 1 T granulated garlic
  • 1 T salt
  • 1 T dried thyme
  • 2 T basil
  • 1/2 T black pepper
  • 1/2 T paprika
  • 1/2 T chili powder
  • 1 t crushed red pepper
  • 1 T butter
  • 1 large shallot julienned
  • 4 cloves garlic smashed
  • 3 sprigs fresh thyme
  • 3 sprigs fresh basil
  • 1 bay leaf
  • 1/2 c white wine I used a Pinot Grigio
  • 1/2 c lemon juice
  • 2 qt chicken stock
  • 1 bunch kale
  • 1 bunch spinach

Instructions

  • For the meatballs, combine the pork, egg, breadcrumbs and spices in a large bowl. Portion the meat into balls and set aside.
  • Heat a large, oven safe, saucepan on the stove over medium-high heat. Add the butter.
  • Add the shallot and garlic cloves, cooking until fragrant.
  • Sear one side of the meatballs in the pan, then add the thyme, basil and bay leaf.
  • Deglaze the pan with the white wine and lemon juice. Let the wine cook out for a minute or two, then add the chicken stock.
  • Cover the pan and braise in the oven at 375F until meatballs are cooked through, about 15-20 minutes.
  • Add the kale and spinach and braise for another 5 minutes.
  • Serve over mashed potatoes or in braising liquid.