adapted from Gordon Ramsey's Home Cooking cookbook, page 179. There are four recipes that use these meatballs. All are delicious, quick, and easy. I always make a double batch of meatballs and freeze in serving sized bags for future use. To freeze, lay out formed (but not cooked) meatballs on a baking sheet on parchment paper. Freeze for a couple of hours until firm, then vacuum seal and throw back into the freezer. To use, thaw in fridge for up to 24 hours, then continue on with any of the recipes. In addition to this one, try Spicy Meatball Soup, Meatballs with Orecchiette, Kale, and Pine Nuts, and Meatball Sandwich with Melting Mozzarella and Tomato Salsa. All are also available on line. Video that includes all of the four recipes in on chef's youtube channel.
Put a large pot of water on the stove and bring to a boil for the pasta.
First prepare the meatballs. Sauté the onion and garlic with salt and pepper to taste in a hot oiled frying pan for about 5 minutes until soft and lightly colored, adding the red pepper flakes after a minute or two. Place the beef in a large bowl and add salt and pepper. Make a well in the center of the meat. Put the breadcrumbs in a separate bowl and moisten with the milk. Add salt and pepper, then stir the breadcrumbs and onion mixture into the beef and mix until just combined. With wet hands, shape the beef mixture into small balls slighly larger than a golf ball. Transfer to a lightly greased plate or baking sheet and chill for 30 minutes until firm.
Cook the pasta in now boiling salted water until al dente, according to the package instructions.
Meanwhile, heat a large frying pan over medium heat and add a little olive oil. Brown the meatballs for 6 minutes until colored on all sides. Add the garlic to the pan and cook for 2 minutes until tender, then add the kale and season with salt and pepper. Sweat the kale over 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.
Drain the pasta, reserving a few tablespoons of cooking water. Tip the pasta into the pan with the meatballs and stir over medium-low heat until well mixed. Add a good handful of finely grated Parmesan, and mix well with a little cooking water to help coat the pasta. Taste and adjust the seasoning as necessary.
Serve garnished with another grating of Parmesan.
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Serving Size: 1 Serving (347g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 859 | ||
Calories from Fat: 291 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.3g | 43 % | |
Saturated Fat 8.7g | 44 % | |
Monounsaturated Fat 14g | ||
Polyunsanturated Fat 5g | ||
Cholesterol 159.9mg | 49 % | |
Sodium 481.7mg | 17 % | |
Potassium 955.4mg | 25 % | |
Total Carbohydrate 99.5g | 29 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 95.9g | ||
Protein 42.1g | 60 % | |
Powered by: USDA Nutrition Database 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: 859
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