Rating: 4 stars
34 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 9
  • 4 star values: 9
  • 5 star values: 14
Kate Merker

Gallery

Credit: Jose Picayo

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat broiler. In a large bowl, combine the pork, pine nuts, currants, cinnamon, 1 teaspoon salt, and ¼ teaspoon pepper.

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  • Form the mixture into 20 walnut-size meatballs and place on a foil-lined baking sheet. Broil, turning once, until cooked through, 6 to 8 minutes.

  • Meanwhile, heat the oil in a large saucepan over medium heat. Cook the garlic, stirring, until golden, 1 to 2 minutes.

  • Add the chard, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing, until wilted. Serve with the meatballs and bread.

Nutrition Facts

509 calories; fat 39g; saturated fat 12g; cholesterol 102mg; sodium 1169mg; protein 29g; carbohydrates 11g; fiber 5g.
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