NUTRITION

SERVINGS

INGREDIENTS

8 oz lean ground pork

0.25 cup plain Greek yogurt

1 tbsp Dijon mustard

0.5 tbsp extra virgin olive oil

1 cup chopped kale

1 clove garlic

0.25 cup low-sodium chicken broth

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp onion powder

1 tsp fresh parsley

PREPARATION

• 1

  In a medium bowl, combine the ground pork, sea salt, black pepper, and onion powder using your hands until just mixed.

• 2

  Roll the mixture into 8 to 10 small, uniform meatballs.

• 3

  Heat the olive oil in a large skillet over medium-high heat.

• 4

  Add the meatballs to the skillet and sear for 6-8 minutes, turning occasionally until browned on all sides and cooked through.

• 5

  Remove the meatballs from the skillet and set aside on a plate.

• 6

  In the same skillet, add the minced garlic and chopped kale, sautéing for 2-3 minutes until the kale is wilted and vibrant green.

• 7

  In a small bowl, whisk together the chicken broth, Greek yogurt, and Dijon mustard until smooth.

• 8

  Lower the heat to medium-low and pour the mustard mixture into the skillet with the kale, stirring constantly to create a creamy sauce.

• 9

  Return the meatballs to the skillet and toss gently to coat them in the velvety sauce.

• 10

  Garnish with fresh parsley and serve immediately.