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Creamy kale and pork meatball pasta
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Indulge in a decadent pasta dish with creamy sauce and flavorful pork meatballs.
Ingredients:
  • 500g pork mince
  • 250.00 ml fresh breadcrumbs
  • 20.00 ml finely chopped fresh sage leaves
  • 40.00 ml finely grated parmesan, plus extra to serve
  • 3 garlic cloves, crushed
  • 375g dried orecchiette pasta
  • 2 eschalots, thinly sliced
  • 2 middle bacon rashers, trimmed, chopped
  • 100g button mushrooms, sliced
  • 0.63 gm ground cinnamon
  • 125.00 ml light thickened cream for cooking
  • 255.00 gm salt reduced chicken style liquid stock
  • 60g kale leaf and spinach mix
Instructions:
  • In a bowl, mix together mince, breadcrumbs, egg, sage, parmesan, and 1/3 of the garlic. Season with salt and pepper. Roll mixture into balls using level tablespoons. Place on a plate and refrigerate for 15 minutes.
  • While the pasta is cooking as per package instructions, heat oil in a large, deep frying pan over medium-high heat. Cook the meatballs in 2 batches, turning occasionally, for about 5 minutes until they are nicely browned. Transfer them to a plate.
  • Place eschalot and bacon in a pan and cook until the onion has softened, about 5 minutes. Add mushrooms and remaining garlic, cook for an additional 4 minutes. Sprinkle in ground cinnamon and cook until fragrant, about 1 minute. Pour in the cream and stock and bring to a simmer. Reduce heat to medium-low and add meatballs, simmer for 10 minutes until they are cooked through. Finally, stir in the kale mix and pasta, tossing for 2 minutes until the kale starts to wilt.

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