Creamy Kale And Pork Meatball Pasta

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

• 500g pork mince
• 1 cup fresh breadcrumbs
• 1 egg lightly beaten
• 1 tablespoon finely chopped fresh sage leaves
• 2 tablespoons finely grated parmesan plus extra to serve
• 3 garlic cloves crushed
• 375g dried orecchiette pasta
• 2 tablespoons extra virgin olive oil
• 2 eschalots thinly sliced
• 2 middle bacon rashers trimmed chopped
• 100g button mushrooms sliced
• 1 4 teaspoon ground cinnamon
• 1 2 cup bulla cooking cream
• 1 cup massel salt reduced chicken style liquid stock
• 60g kale leaf and spinach mix

The Instruction of creamy kale and pork meatball pasta

• 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
• 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
• 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

calories: 840 802 calories
calories: 33 4 grams fat
calories: 12 2 grams saturated fat
calories: 81 9 grams carbohydrates
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calories: 50 2 grams protein
calories: 153 milligrams cholesterol
calories: 864 milligrams sodium
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calories: nutritioninformation