Ingredients

Method

• 2 T olive oil
• 600 g Woolworths beef-and-pork frikkadels
• 2 leeks, chopped
• 4 cloves garlic, chopped
• 3 cups beef stock
• sea salt and freshly ground black pepper, to taste
• 1 bunch cavolo nero  (or 180 g kale), chopped
• 1 T balsamic vinegar
• Parmesan, grated, for sprinkling
• olive ciabatta, for serving

Method

Ingredients

1. Heat the olive oil in a large, deep pan. Fry the meatballs until golden brown but not cooked through. Remove from the pan.

2. Add the leeks and fry over a low heat until soft. Add the garlic and cook for 1 minute, then add the meatballs and stock and cook for 10 minutes.

3. Season and add the cavolo nero or kale and cook until wilted, about 2 minutes. Stir in the balsamic vinegar. Sprinkle with the Parmesan and serve with the ciabatta.

Find more meatball recipes here.

Photograph: Dirk Pieters
Production: Abigail Donnelly
Food assistant: Bianca Strydom