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.