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<\/a><\/p>\n12 ounces ground pork<\/p>\n
4 slices bacon or uncured smoked bacon, cut into 1\/2-inch pieces*<\/p>\n
2 cloves garlic, finely chopped<\/p>\n
1\/2 tsp. ground black pepper, divided<\/p>\n
2 – 3 T. olive oil<\/p>\n
8 ounces dried orecchiette pasta<\/p>\n
2 small shallots, thinly sliced<\/p>\n
3 large tomatoes, coarsely chopped (2 C.)<\/p>\n
4 C. kale or spinach, coarsely chopped<\/p>\n
1\/4 tsp. salt<\/p>\n
1\/2 C. shaved Parmesan (optional)<\/p>\n
<\/p>\n
In a medium bowl combine pork, bacon, garlic and 1\/4 tsp. of the pepper until well mixed. Using a tsp., 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 T. bacon drippings in the skillet; set aside. Cook pasta according to package directions in lightly salted water; drain. Reserving about 1\/4 C. 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 tsp. pepper. Top with Parmesan before serving.\u00c2\u00a0\u00c2\u00a0 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.<\/p>\n
<\/p>\n
Yield: 4 servings<\/p>\n
Calories: 673<\/p>\n
Fat: 37g<\/p>\n
Fiber: 5g<\/p>\n","protected":false},"excerpt":{"rendered":"
Orecchiette with Bacon Meatballs 12 ounces ground pork 4 slices bacon or uncured smoked bacon, cut into 1\/2-inch pieces* 2 cloves garlic, finely chopped 1\/2 tsp. ground black pepper, divided 2 – 3 T. olive oil 8 ounces dried orecchiette pasta 2 small shallots, thinly sliced 3 large tomatoes, coarsely chopped (2 C.) 4 C. kale or spinach, coarsely chopped 1\/4 tsp. salt 1\/2 C. shaved Parmesan (optional) In a medium bowl combine pork, bacon, garlic and 1\/4 tsp….<\/p>\n