These juicy smoked paprika pork meatballs are packed with fresh parsley, full of Vitamin A, an anti-inflammatory, and served with sweet sautéed parsnips and rich green kale.
Serves: 2 | Cook Time: 25 mins | Calories: 456 | Type: Gluten-Free
- 2 x 150g organic pork mince
- 2 tsp smoked paprika
- Handful of parsley
- 2 garlic cloves
- 1 red onion
- 400g parsnips
- 80g kale
Already in your kitchen
- Sea salt & black pepper
- Coconut oil / olive oil
At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce to lots of other healthy dinners.
- Preheat the oven to 200C / gas mark 6.
- Peel and finely chop the onion and garlic. Roughly chop the kale and finely chop the parsley.
- In a bowl, mix together the pork mince, parsley, smoked paprika, garlic and onion. Season with sea salt and black pepper and roll into small 50g balls. Place the meatballs on a baking tray, drizzle with 2 tsp olive oil and bake in the oven for 15-20 mins, until cooked through.
- Meanwhile, boil a kettle. Peel the parsnips and chop into large pieces. Place the parsnips in a pan of boiling water and cook for 5-7 mins until just soft, then drain.
- Heat a frying pan with 1 tsp oil and sauté the parsnips for 5 mins, then add the kale and cook for a further 5 mins until the parsnips turn golden.
- Place the sautéed parsnips on a warm plate with the kale, and top with the pork meatballs.