MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Orecchiette w/Bacon Meatballs
Categories: Pork, Pasta, Greens, Vegetables, Cheese
Yield: 4 Servings
12 oz Ground pork
4 sl Bacon or uncured smoked
- bacon; in 1/2" pieces *
2 cl Garlic; fine chopped
1/2 ts Ground black pepper;
- divided
2 tb Olive oil
8 oz Dried orecchiette pasta
2 sm Shallots; thin sliced
3 lg Tomatoes; coarse chopped
4 c Kale or spinach; coarse
- chopped
1/4 ts Salt
1/2 c Shaved Parmesan
In a medium bowl combine pork, bacon, garlic and 1/4
teaspoon of the pepper until well mixed. Using a teaspoon,
scoop the mixture into the palm of your hand and shape
into 1-inch meatballs. Pieces of the bacon should be
visible.
In a large skillet heat the olive oil over medium-high
heat. Add half the meatballs. Cook and stir until
meatballs are browned on all sides and the bacon is crisp,
about 8 to 10 minutes. Using a slotted spoon, transfer
meatballs to paper towel; drain. Repeat with remaining
meatballs. Reserving 1 Tbsp. bacon drippings in the
skillet; set aside.
Cook pasta according to package directions in lightly
salted water; drain. Reserving about 1/4 cup of cooking
liquid.
Cook shallot in reserved bacon dripping, over medium-high
heat, 3 to 4 minutes, scraping the bottom of the pan with
wooden spoon to release the brown bits. Return meatballs
to the skillet. Add tomatoes; cook 2 to 3 minutes. Add
pasta and kale; toss to combine, adding pasta liquid as
needed to moisten the pasta. Season with salt and
remaining 1/4 teaspoon pepper. Top with Parmesan before
serving.
FROM THE TEST KITCHEN: Extra thick bacon does not work
with this recipe. It's too big for the mini meatballs and
doesn't stay incorporated into the meatballs when cooking.
Makes: 4 servings
Yields: 30 mini meatballs
Better Homes & Gardens | July 2016
MM Format by Dave Drum - 28 July 2016
Uncle Dirty Dave's Archives
MMMMM
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