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MEATBALLS AND SPAGHETTI WITH KALE AND MUSHROOMS
Ground Lean Meats
Ground Lean Veal
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
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
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.
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