MEATBALLS AND SPAGHETTI WITH KALE AND MUSHROOMS
Ground Lean Meats
Ground Lean Veal
30 min
Preparation
20 min
Cooking
4
Portions
Ingredients
veal meatballs
- 908 g (2 lbs.) Fontaine Family lean ground veal
- 250 ml (1 cup) panko bread crumbs
- 60 ml (1/4 cup) almond milk (can use regular milk)
- 125 ml (1/2 cup) fresh parsley, chopped
- 2 eggs
- 3 garlic cloves, minced
- 5 ml (1 tsp.) ground coriander
- 2.5 ml (1/2 tsp.) red pepper flakes
- 5 ml (1 tsp.) paprika
- Salt and Pepper, to taste
kale mushroom pasta
- Spaghetti noodles, cooked according to package
- 1 onion, sliced
- 3 garlic cloves, sliced
- 250 ml (1 cup) shiitake mushrooms, sliced
- 500 ml (2 cups) kale, chopped
Preparation
- Preheat the oven’s broiler. Line a baking sheet with parchment paper and set aside.
- In a large bowl, mix all ingredients together until well combined.
- Roll into bite-sized balls and place on the baking sheet.
- Grill the meatballs in the oven, for about 10 minutes or until cooked and golden brown, turning halfway.
- While the meatballs are cooking, cook pasta in a large pot of boiling salted water according to package instructions. Drain and toss in a medium bowl with 1 tbsp. of olive oil.
- Heat 1 tbsp. of oil in a large skillet over medium heat. Add mushrooms, onion and garlic and cook until tender. Add kale and cook for an additional 4 minutes.
- Add pasta to the mushroom and kale mixture and mix well until heated through.
- Transfer pasta to a large bowl and arrange meatballs on top of pasta.