Rating: 4 stars
11 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

A gentle simmer ensures these delicate meatballs cook without breaking apart.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

total:
45 mins
hands-on:
20 mins
Servings:
4
Yield:
9 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For meatballs: In a medium bowl whisk together egg, bread crumbs, milk, nutmeg, and 1/8 tsp. each salt and black pepper. Stir in pork, chopped parsley, and Parmesan.

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  • In a 5- to 6-qt. Dutch oven heat oil over medium-high heat. Add celery and onion; cook and stir 5 minutes or until tender. Add escarole, chicken broth, 2 cups water, and whole parsley leaves. Bring to boiling; reduce heat to simmer.

  • Drop rounded tablespoons of pork mixture into broth. Gently stir meatballs in broth. Cover; simmer 10 minutes or until meatballs are cooked through (160°F). Top with additional Parmesan and black pepper.

    *Tip: Another night, shape and bake these meatballs on a pan lined with foil in a 375°F oven for 18 to 20 minutes or until internal temperature reaches 160°F. Serve over pasta with pesto or tomato sauce.

Nutrition Facts

413 calories; fat 28g; cholesterol 130mg; saturated fat 8g; carbohydrates 11g; mono fat 14g; poly fat 4g; insoluble fiber 4g; sugars 3g; protein 29g; vitamin a 3060.5IU; vitamin c 23.9mg; thiamin 0.5mg; riboflavin 0.6mg; niacin equivalents 9.7mg; vitamin b6 0.7mg; folate 171.4mcg; vitamin b12 1.2mcg; sodium 869mg; potassium 952mg; calcium 190mg; iron 3.6mg.
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