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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Season the pork mince with salt, pepper, and paprika. Roll into meatballs and sear until golden. Set aside.
Sauté fresh chilli paste, onion, and garlic in the same pan until fragrant.
Add kale and cook down, then deglaze with white wine or water.
Blend the mixture into a smooth kale paste with a splash of pasta water.
Melt butter in a pan, add the kale paste, pasta, and meatballs. Toss with pasta water until glossy.
Remove from heat, add parmesan cheese, and adjust the consistency.
Finish with pecorino cheese and crispy fried kale.
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Use 3–4 kale leaves and 1–2 tbsp butter, to taste.
Can I use a different type of pasta?
Yes, you can substitute orecchiette with any pasta of your choice.
How do I make the kale crispy?
Fry the kale leaves in a bit of oil until crispy, then use as a topping.
Can I make the meatballs ahead of time?
Yes, you can prepare and sear the meatballs in advance and store them in the fridge.
What can I use instead of pecorino cheese?
You can substitute pecorino with parmesan or any hard cheese you prefer.
Is there a non-alcoholic option for deglazing?
Yes, you can use water or broth instead of white wine for deglazing.
