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Nutrition Facts
Serving Size 225 g
(Approx. 10 Servings)
Amount Per Serving
Calories 380 Calories From Fat 240
% Daily Value*
Total Fat 27 g 42%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 110 mg 37%
Sodium 440 mg 18%
Total Carbohydrate 12 g 4%
Dietary Fiber 2 g 8%
Sugars 2 g
Protein 22 g
Vitamin A 100% • Iron 10%
Vitamin C 100% • Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Tuscan Kale and Pork Meatballs

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Prep Time
25 minutes
Cook Time
45 minutes
Total Time
1 h 10 m
Serves
10  People

Ingredients

Recipe makes 10 Servings

3 Tbsp extra virgin olive oil, plus more as needed
1 cup(s) white onion, diced
1 cup(s) celery, diced small
4 cloves of garlic, minced
1 bunch of Tuscan kale, chopped fine
2 Lb H-E-B Natural Ground Pork
1 cup(s) H-E-B Italian Panko Bread Crumbs
1 cup(s) Parmesan cheese, grated, plus more for garnishing
1/2 cup(s) Italian parsley, roughly chopped
2 large eggs
1 1/4 cup(s) ice cold water
1 Tsp kosher salt, plus more as needed
1 Tsp cracked black pepper, plus more as needed
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Instructions

1
In a sauté pan set over medium heat, add olive oil.
2
To hot oil add onions, celery, and garlic, allow to sweat 3 to 5 minutes, before adding kale cook until everything is just soft. Set aside to cool.
3
Meanwhile, in a bowl mix together, pork, panko, cheese, parsley, eggs, water and salt and pepper.
4
Add in sautéed veggie mixture and mix well to combine everything.
5
Preheat oven to 400ºF.
6
Roll out 20 to 24 golf ball sized meatballs and place in any oven safe baking dish. Bake 30 to 40 minutes until fully cooked and meatballs are slightly browned.
7
Serve meatballs as an appetizer or with your favorite pasta sauce and pasta.
8
Chef's Note: If you prefer a crispier meatball instead of baking meatballs, place them in a pan over medium heat and fry adding a 1/4 cup of oil, turning to ensure browning on all sides.
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