Beef meatballs with pasta, kale and pine nuts

    40 min

    An all in one meal with tender meatballs, crunchy pine nuts and curly kale, all tossed with penne pasta. This is my teenager's favourite meal, great served with garlic bread.

    Essex, England, UK
    1 person made this

    Serves: 4 

    • 1 onion, finely diced
    • 3 garlic cloves, finely chopped
    • 1 tablespoon olive oil
    • 1 teaspoon dried chilli flakes
    • 750g minced beef
    • sea salt and black pepper
    • 75g fresh breadcrumbs
    • 3 tablespoons milk
    • 500g penne pasta
    • 200g curly kale
    • 4 tablespoons pine nuts, toasted
    • freshly grated Parmesan cheese, to taste

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. For the meatballs, fry the onion and garlic in half of the olive oil until soft. Add chilli flakes and continue to cook over low heat for 2 minutes.
    2. Place mince in large bowl and add seasoning, then the onion and garlic mixture.
    3. Place breadcrumbs in small bowl and moisten with milk, then add to mince. Mix well with damp hands until combined and shape into 2cm balls.
    4. Transfer to lightly greased dish and place in fridge for at least 30 minutes.
    5. Cook pasta in boiling water till al dente.
    6. Meanwhile heat remaining olive oil in a large frying pan and brown meatballs on all sides, until cooked through. Remove and keep warm.
    7. Using same frying pan add kale, season well, then add 2 to 3 tablespoons of cooking water from the pasta. Cook for 5 minutes or till tender, then add pine nuts and Parmesan.
    8. Add meatballs to kale and mix gently.
    9. Drain pasta and mix with meatball and kale mixture. Garnish with more Parmesan to taste.

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