Grilled Orecchiette with Veal, Kale and Tomato Meatballs

11 Jul Veal Meatballs and Orecchiette

Posted at 11:55h in by
Grilled Orecchiette with Veal, Kale and Tomato Meatballs
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Ingredients:

 454 g (1 lb.) ground veal
 ½ onion, finely chopped
 2 cloves of garlic, minced
 5 ml (1 tsp.) dried oregano
 2.50 ml (½ tsp.) paprika
 2.50 ml (½ tsp.) fennel seeds
 125 ml (½ cup) breadcrumbs
 250 ml (1 cup) grated pecorino (or parmesan)
 2 eggs, beaten
 500 ml (2 cups) veal stock (or beef, chicken, etc.)
 400 g orecchiette
 60 ml (4 tbsp.) olive oil
 750 ml (3 cups) kale leaves
 2 tomatoes, seeded and diced

Preparation:

1

Oven temperature: 200/400

2

In a bowl, mix the veal with the onion, a garlic clove, the spices, breadcrumbs, half of the cheese and the eggs. On a work surface, form 2-in. meatballs using the mixture.

3

In a saucepan over medium/high heat, bring the stock to a slight boil. Blanch the meatballs in the stock for 3 minutes. Drain and set aside.

4

Meanwhile, cook the orecchiette according to the package directions.

5

In a frying pan over medium heat, brown the meatballs in half the olive oil for 2-3 minutes.

6

In a large bowl, mix the orecchiette with the meatballs, the remaining garlic and oil, kale and tomatoes.

7

Place everything on a baking sheet and cook in the centre of the oven for 8 minutes. Serve sprinkled with the remaining cheese.

Ingredients

 454 g (1 lb.) ground veal
 ½ onion, finely chopped
 2 cloves of garlic, minced
 5 ml (1 tsp.) dried oregano
 2.50 ml (½ tsp.) paprika
 2.50 ml (½ tsp.) fennel seeds
 125 ml (½ cup) breadcrumbs
 250 ml (1 cup) grated pecorino (or parmesan)
 2 eggs, beaten
 500 ml (2 cups) veal stock (or beef, chicken, etc.)
 400 g orecchiette
 60 ml (4 tbsp.) olive oil
 750 ml (3 cups) kale leaves
 2 tomatoes, seeded and diced

Directions

1

Oven temperature: 200/400

2

In a bowl, mix the veal with the onion, a garlic clove, the spices, breadcrumbs, half of the cheese and the eggs. On a work surface, form 2-in. meatballs using the mixture.

3

In a saucepan over medium/high heat, bring the stock to a slight boil. Blanch the meatballs in the stock for 3 minutes. Drain and set aside.

4

Meanwhile, cook the orecchiette according to the package directions.

5

In a frying pan over medium heat, brown the meatballs in half the olive oil for 2-3 minutes.

6

In a large bowl, mix the orecchiette with the meatballs, the remaining garlic and oil, kale and tomatoes.

7

Place everything on a baking sheet and cook in the centre of the oven for 8 minutes. Serve sprinkled with the remaining cheese.

Veal Meatballs and Orecchiette
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