by Gabi Moskowitz
Prep Time 0:10
Cook Time 0:15
Juicy ground pork, peppery kale, creamy cashews, pulled together by the all-important presence of garlic and onions…these are some serious meatballs. I ate them plain with some kimchi and a big spinach salad, but they would also be good simmered in some tomato sauce.
- ingredients
- 1/4 cup raw cashews $2 – buy in the bulk section
- 1 lb ground pork $3
- 2 cloves garlic, chopped Pantry
- 1/4 onion, diced $0.50 for whole onion
- 3-4 stalks Tuscan kale (or 1-2 stalks Dino kale), sliced thinly $1.50 for bunch
- 1 egg $1.50 for 12
- 1/4 tsp each salt and pepper Pantry
Total Cost of Ingredients $8.50
Directions
Preheat oven to 375 degrees F.
Spread cashews on a cutting board and run a chef’s knife over them a few times to chop them slightly. They don’t need to be cut down to small pieces, just half or 1/3 of their original size. Transfer to a mixing bowl.
To the cashews, add all remaining ingredients and use hands to mix well. Form into about 18 meatballs and split between two ungreased baking sheets (or work in batches).
Bake the meatballs for 12-15 minutes, or until cooked all the way through.
Serves 3-4.
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