Beef Meatballs With Orecchiette, Kale And Pine Nuts

Ingredients

1 lb. orecchiette pasta (honestly, you could use shells, because they are much cheaper at our grocery store)

2 garlic cloves, peeled and sliced

8 oz. kale shredded

1/4 c. pine nuts, toasted

Freshly grated Parmesan cheese, to taste

For the meatballs

1 small onion, peeled and finely diced

2 garlic cloves, peeled and finely sliced

olive oil, for frying

1 tsp dried chilliflakes

1 lb. ground beef

2/3 c. breadcrumbs

3-4 tbsp milk

Sea salt and freshly ground black pepper

Directions

1. First prepare the meatballs. Sauté the onion and garlic with seasoning in a hot oiled frying pan for about 5 minutes until soft and lightly coloured, adding the chilli flakes after a minute or two.

2. Place the mince in a large bowl and add seasoning. Put the breadcrumbs in a separate bowl and moisten with the milk. Add the seasoning, then stir the breadcrumbs and onion mixture into the mince and combine well. With wet hands, shape the mince mixture into small balls about 1″ wide. Transfer to a lightly greased plate or tray and chill for 30 minutes until firm.

3.  Start cooking the pasta in boiling salted water as per the pack instructions.

Meanwhile, heat the large frying pan over a medium and add a little olive oil. Brown the meatballs for 6 minutes until coloured on all sides.

5. Add the garlic to the pan and cook for 2 minutes until tender, then add the kale and season. Sweat the kale over a medium heat for 5 minutes with a couple of tablespoons of the cooking water from the pasta. Taste and adjust the seasoning as necessary, then stir in the pine nuts.

6. Drain the pasta, reserving a few tablespoons of cooking water. Tip the pasta into the pan with the meatballs and stir over a medium-low heat until well mixed. Add a good handful of finely grated Parmesan, an mix well with a little cooking water to help to coat the pasta. Tate and adjust the seasoning as necessary.

7. Serve garnished with another grating (or hand full) of Parmesan.