Veal and parmesan meatballs in broth with ditalini

AT A GLANCE

  • Serves 4 people

Any short pasta will work in place of the ditalini; try orzo, pastina or even broken spaghetti.

  • 60 ml (¼ cup) olive oil
  • 1 onion, finely chopped
  • 3 slices soft sandwich bread
  • 60 ml (1/4 cup) milk
  • 500 gm minced veal
  • 250 gm minced pork
  • 2 garlic cloves, crushed
  • 35 gm (1/3 cup) finely grated parmesan, plus extra to serve
  • 180 gm (1 cup) ditalini, or other short pasta
  • 1.2 litres butcher-quality chicken stock
  • 2 cups (1 small bunch) thinly sliced cavolo nero
01   Heat half the olive oil in a frying pan over medium-high heat, add onion and stir until tender (3-5 minutes). Meanwhile, soak bread in milk until liquid is absorbed (2 minutes), then finely chop, return to bowl and add onion (set pan aside). Combine veal, pork, garlic and parmesan in a separate bowl, then add onion mixture and season well. Knead to combine, then form into golf-ball-sized meatballs.
02   Cook pasta in a saucepan of boiling salted water until al dente (10 minutes), then drain and divide among 4 bowls.
03   Meanwhile, wipe frying pan clean, add remaining oil and cook the meatballs in batches over high heat, turning occasionally, until golden and just cooked through (6-8 minutes).
04   Bring chicken stock to the boil, add cavolo nero and meatballs, return to the boil, then serve scattered with extra parmesan to taste.

Topics:

VEAL, PORK, MAIN, SOUP, WINTER, CAVOLO NERO, FAST, ITALIAN, PASTA

Recipe:

LISA FEATHERBY

Photography:

ROB SHAW

Styling:

LYNSEY FRYERS-HEDRICK , LISA FEATHERBY

FEATURED IN

Jul 2014

Jul 2014

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