I saw Gordon Ramsay cook (Gordon Ramsay’s Cookery Course) this along with a number of meatball recipes which I have to try and I thought it looked delicious. I was a little worried that it might be a bit bland but it’s not at all. This is one for making at the weekend when you have plenty of time to prepare it in advance. It doesn’t really take long to cook, it’s just prep time. Just a point to note about the orecchiette, it take a fair amount of cooking time, my packet took 18 minutes. The milk and breadcrumbs concept really works, it makes the meatballs moist.
I loved this recipe. I’m not sure how many people this serves but I would say 4-6 serves.
Ingredients
500g dried orecchiette pasta
2 garlic cloves, peeled and sliced
200g kale or cavolo nero, shredded
4 tbsp pine nuts, toasted
Freshly grated Parmesan cheese, to taste
For the meatballs
1 small onion, peeled and finely diced
2 garlic cloves, peeled and finely sliced
olive oil, for frying
1 tsp dried chilliflakes
500g minced beef
75g fresh breadcrumbs
3-4 tbsp milk
Sea salt and freshly ground black pepper
Method
1. First prepare the meatballs. Sauté the onion and garlic with seasoning in a hot oiled frying pan for about 5 minutes until soft and lightly coloured, adding the chilli flakes after a minute or two.
2. Place the mince in a large bowl and add seasoning. Put the breadcrumbs in a separate bowl and moisten with the milk. Add the seasoning, then stir the breadcrumbs and onion mixture into the mince and combine well. With wet hands, shape the mince mixture into small balls about 2cm wide. Transfer to a lightly greased plate or tray and chill for 30 minutes until firm.
3. Start cooking the pasta in boiling salted water as per the pack instructions.
4. Meanwhile, heat the large frying pan over a medium and add a little olive oil. Brown the meatballs for 6 minutes until coloured on all sides.
5. Add the garlic to the pan and cook for 2 minutes until tender, then add the kale and season. Sweat the kale over a medium heat for 5 minutes with a couple of tablespoons of the cooking water from the pasta. Taste and adjust the seasoning as necessary, then stir in the pine nuts.
6. Drain the pasta, reserving a few tablespoons of cooking water. Tip the pasta into the pan with the meatballs and stir over a medium-low heat until well mixed. Add a good handful of finely grated Parmesan, an mix well with a little cooking water to help to coat the pasta. Tate and adjust the seasoning as necessary.
7. Serve garnished with another grating od Parmesan.
I’m dying to try out the other meatball recipes. Will keep you posted if I do.
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