Ingredients:

3 sprigs of rosemary
6 tablespoons of olive oil
1 small bunch of kale, stems & ribs removed, chopped
280grams of pork mince
1/4 cup of parmesan cheese, grated plus more shaved for topping
1/4 cup of soy sauce
1/2 teaspoon of onion flakes
280grams of mushrooms, ends trimmed, sliced
Salt & pepper to taste 

 

METHOD:

1. In a skillet add rosemary and oil. Allow the oil to heat up and rosemary to fry until crispy, about 5 minutes. Keep the strained oil to one side and transfer the fried rosemary onto a paper towel-lined plate. Season with salt.
2. In the same skillet, add 2 tablespoons of the rosemary oil and sauté kale 4 to 5 minutes. Season with salt and allow kale to completely cool. Mince ⅓ of the kale, setting the remainder aside.
3. In a large bowl mix pork, cheese, 2 tablespoons soy sauce, onion flakes, minced kale and ½ teaspoon salt. Heat a skillet and sear a test meatball in rosemary oil. Adjust the seasoning if needed, then split the remaining mixture into portions, about 2 tablespoons each. Shape into round balls.
4. In the same skillet, heat remaining rosemary oil. Fry meatballs until the majority of the surface area is seared golden brown, 6 to 8 minutes. Transfer the meatballs out of the pan and add the mushrooms. Sauté the mushrooms until golden brown, then deglaze with remaining 2 tablespoons soy sauce. Return the sautéed kale to the skillet, followed by the meatballs. Garnish with fried rosemary leaves and shaved parmesan. Serve while hot.