Gourmet orecchiette with meatballs, kale and pine nuts
6 servings
70 minutes
Orecchiette with meatballs, leafy cabbage, and pine nuts is an elegant blend of flavors and textures inspired by European culinary traditions. Orecchiette pasta, shaped like 'ears,' holds the rich sauce well, which includes juicy meatballs, braised cabbage, and crunchy pine nuts. The rich aroma of garlic, a hint of chili heat, and the tenderness of parmesan make the dish harmonious and refined. This pasta is an ideal choice for those who appreciate gastronomic art as it is nourishing, expressive, and warming at the same time. It suits both a cozy family dinner and an exquisite dinner with friends while revealing new facets of familiar ingredients. Enjoy this dish as you immerse yourself in the atmosphere of Italian gastronomy with a European twist!
1
First, we prepare the meatballs. For this, we place the minced meat in a large bowl, add salt and pepper. In a separate bowl, we soak the bread crumbs in milk.
- Ground beef: 500 g
- Salt: to taste
- Freshly ground black pepper: to taste
- Breadcrumbs: 75 g
- Milk: 4 tablespoons
2
We clean and finely chop the onion and 2 cloves of garlic, then sauté in olive oil with salt and pepper (to taste) for 2-3 minutes until golden. Add chili flakes to the onion-garlic mixture and fry for another 2 minutes. Once ready, add the mixture to the minced meat along with the softened bread crumbs. Mix well.
- Onion: 1 piece
- Garlic: 4 cloves
- Olive oil: to taste
- Salt: to taste
- Freshly ground black pepper: to taste
- Chili flakes: 1 teaspoon
- Ground beef: 500 g
- Breadcrumbs: 75 g
3
Then, with wet hands, we form balls from the minced meat with a diameter of 1.5-2 cm. We place them on a plate lightly greased with oil and put them in the refrigerator for 30 minutes to let the meatballs set.
4
Boil the orecchiette until al dente. Do not drain the water — it will be needed later!
- Orecchiette: 500 g
5
Meanwhile, heat a skillet over medium heat. First, toast the pine nuts and set them aside. Then add a little olive oil to the skillet and fry the meatballs until golden brown. Add the remaining minced garlic and sauté for another 2-3 minutes.
- Pine nuts: 4 tablespoons
- Olive oil: to taste
- Ground beef: 500 g
- Garlic: 4 cloves
6
While shredding the cabbage, add it to the pan and simmer for about 5 minutes with pasta water.
- Kale (leaf cabbage): 200 g
7
We taste with salt and pepper, adding more spices if necessary, and later — pine nuts.
- Salt: to taste
- Freshly ground black pepper: to taste
- Pine nuts: 4 tablespoons
8
Drain the cooked pasta, then transfer it to the pan with the meatballs and mix well over low heat. Add a large handful of grated Parmesan, a bit of water from the orecchiette, and mix again to combine the sauce with the pasta.
- Orecchiette: 500 g
- Ground beef: 500 g
9
We serve it sprinkled with grated Parmesan and enjoy the exquisite taste!
