
11 Jul Veal Meatballs and Orecchiette

Ingredients:
Preparation:
Oven temperature: 200/400
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.
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.
Meanwhile, cook the orecchiette according to the package directions.
In a frying pan over medium heat, brown the meatballs in half the olive oil for 2-3 minutes.
In a large bowl, mix the orecchiette with the meatballs, the remaining garlic and oil, kale and tomatoes.
Place everything on a baking sheet and cook in the centre of the oven for 8 minutes. Serve sprinkled with the remaining cheese.
Ingredients
Directions
Oven temperature: 200/400
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.
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.
Meanwhile, cook the orecchiette according to the package directions.
In a frying pan over medium heat, brown the meatballs in half the olive oil for 2-3 minutes.
In a large bowl, mix the orecchiette with the meatballs, the remaining garlic and oil, kale and tomatoes.
Place everything on a baking sheet and cook in the centre of the oven for 8 minutes. Serve sprinkled with the remaining cheese.