Wednesday, November 09, 2016

Beef Meatballs with Orecchiette, Kale and Pine Nuts

This is from Gordon Ramsay's Home Cooking, one of Rose's favorite cookbooks. She made it for dinner last night and it was simply fabulous. The only flaw was that the meatballs were unexpectedly delicate and fell apart some when she tossed them with the pasta. However, that was a small thing overall.

Also, anyone who says that a pound of pasta serves 4 people is feeding giants. This feeds 8 people or 4 who want a second meal or leftovers.

I picked up the recipe transcription from Savoury Image where you can see a photo of this delicious meal.

Beef Meatballs with Orecchiette, Kale and Pine Nuts

Makes 4 servings

Ingredients:

1 lb. dried orecchiette pasta
2 garlic cloves, peeled and sliced
8 oz. kale, shredded
sea salt and freshly ground black pepper
¼ cup pine nuts, toasted
Freshly grated Parmesan cheese, to taste

For the meatballs:

1 small onion, peeled and finely diced
2 garlic cloves, peeled and thinly sliced
sea salt and freshly ground black pepper
Olive oil
1 tsp. dried chili flakes
1 lb. ground beef
2/3 cup fresh breadcrumbs
3-4 tbsp. milk

Directions:

First prepare the meatballs. Saute the onion and garlic with salt and pepper to taste in a hot oiled frying pan for about 5 minutes until soft and lightly coloured, adding the chili flakes after a minute or two. Place the beef in a large bowl and add salt and pepper. Put the breadcrumbs in a separate bowl and moisten with milk. Add salt and pepper, then stir the breadcrumbs and onion mixture into the beef and combine well. With wet hands, shape the beef mixture into small balls about ¾ inch wide. Transfer to a lightly greased baking sheet and chill for 30 minutes until firm.

Cook the pasta in 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 coloured 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 cooking water form the pasta. Taste to 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 heat until well mixed. Add a good handful of finely grated Parmesan cheese 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.