3538. ORECCHIETTE with BACON MEATBALLS

makes four servings

12 ounces ground pork

4 slices bacon or uncured smoked bacon, cut into 1/2-inch pieces

2 cloves garlic, finely chopped

1/2 teaspoon ground black pepper, divided

2 tablespoons olive oil

8 ounces dried orecchiette pasta

2 small shallots, thinly sliced

3 large tomatoes, coarsely chopped (2 cups)

4 cups kale or spinach, coarsely chopped

1/4 teaspoon salt

1/2 cup shaved Parmesan (optional)

 

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.

 

 

bacon recipe source: the Test Kitchen at Better Homes and Gardens