Creamy kale and pork meatball pasta

Creamy kale and pork meatball pasta

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With a creamy sauce and chunky pork meatballs, this is one pasta dish that is sure to satisfy.

The ingredient of Creamy kale and pork meatball pasta

  1. 500g pork mince
  2. 1 cup fresh breadcrumbs
  3. 1 egg, lightly beaten
  4. 1 tablespoon finely chopped fresh sage leaves
  5. 2 tablespoons finely grated parmesan, plus extra to serve
  6. 3 garlic cloves, crushed
  7. 375g dried orecchiette pasta
  8. 2 tablespoons extra virgin olive oil
  9. 2 eschalots, thinly sliced
  10. 2 middle bacon rashers, trimmed, chopped
  11. 100g button mushrooms, sliced
  12. 1/4 teaspoon ground cinnamon
  13. 1/2 cup Bulla Cooking Cream
  14. 1 cup Massel salt reduced chicken style liquid stock
  15. 60g kale leaf and spinach mix

The instruction how to make Creamy kale and pork meatball pasta

  1. Combine mince, breadcrumbs, egg, sage, parmesan and 1/3 of the garlic in a bowl. Season with salt and pepper. Roll level tablespoons of mixture into balls. Place on a plate. Refrigerate for 15 minutes.
  2. Meanwhile, cook pasta following packet directions. Drain. Heat oil in a large, deep frying pan over medium-high heat. Cook meatballs, in 2 batches, turning occasionally, for 5 minutes or until browned. Transfer to a plate.
  3. Add eschalot and bacon to pan. Cook for 5 minutes or until onion has softened. Add mushroom and remaining garlic. Cook for 4 minutes. Add ground cinnamon. Cook for 1 minute or until fragrant. Add cream and stock. Bring to a simmer. Reduce heat to medium-low. Add meatballs. Simmer for 10 minutes or until meatballs are cooked through. Add kale mix and pasta to pan. Toss for 2 minutes or until kale starts to wilt.

Nutritions of Creamy kale and pork meatball pasta

fatContent: 840.802 calories
saturatedFatContent: 33.4 grams fat
carbohydrateContent: 12.2 grams saturated fat
sugarContent: 81.9 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 50.2 grams protein
sodiumContent: 153 milligrams cholesterol

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