1. Cook the pasta
a. Heat a large pot of salted water to boiling on high
b. Once boiling add the pasta and cook for 15 min or until tender
c. Drain thoroughly and return to the pot, set aside in a warm place
2. Prepare the ingredients
a. While the pasta cooks, wash and dry the fresh produce
b. Remove and discard the kale stems, roughly chop the leaves
c. Peel and finely chop the garlic
d. Quarter and de-seed the lemon
3. Cook the kale
a. While the pasta continues to cook, in a medium pan heat 2 teaspoons of olive oil on a medium to high heat until hot
b. Add the kale and half the garlic, season with salt and pepper. Cook stirring frequently for 2 min or until slightly wilted and fragrant
c. Add the juice of all 4 lemon wedges and ¼ cup of water, season with salt and pepper. Cook stirring occasionally for 4 min or until the kale has wilted and the water has cooked off. Season again with salt and pepper
4. Form and brown the meatballs
a. In a large bowl, combine the ground chicken, breadcrumbs and remaining garlic with half the parmesan cheese. Season with salt and pepper and gently mix
b. Using your hands, form the mixture into 10-12 equal sized meatballs. Transfer to a plate
c. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally, 6 min or until lightly browned
5. Make the sauce and finish the meatballs
a. To the pan add the raisin, capers and as much of the red pepper flakes as you would like. Cook and stirring constantly for 1 min.
b. Add the tomato sauce and ½ cup of water. Season with salt and pepper. Cook stirring occasionally for 5 min or until the sauce is slightly thickened and the meatballs are cooked through. Turn off the heat and season with salt and pepper
6. Finish the pasta and plate your dish
a. Add the mascarpone cheese and a drizzle of olive oil to the pot of cooked pasta and kale. Stir to thoroughly combine season with salt and pepper
b. Divide the finished pasta between 2 dishes. Top with the finished meatballs and sauce. Garnish with the remaining Parmesan cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (460g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 255 (41%)|
|Amt Per Serving||% DV|
|Total Fat 28.3g||38 %|
|Saturated Fat 9.4g||47 %|
|Monounsaturated Fat 10.5g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 120.5mg||37 %|
|Sodium 663.2mg||23 %|
|Potassium 2079.8mg||55 %|
|Total Carbohydrate 58.7g||17 %|
|Dietary Fiber 10.6g||42 %|
|Sugars, other 48.1g|
|Protein 42.8g||61 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 622
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