Ingredients

• 500g pork mince
• 1 cup fresh breadcrumbs
• 1 egg, lightly beaten
• 1 tablespoon finely chopped fresh sage leaves
• 2 tablespoons finely grated parmesan, plus extra to serve
• 3 garlic cloves, crushed
• 375g dried orecchiette pasta
• 2 tablespoons extra virgin olive oil
• 2 eschalots, thinly sliced
• 2 middle bacon rashers, trimmed, chopped
• 100g button mushrooms, sliced
• 1/4 teaspoon ground cinnamon
• 1/2 cup Bulla Cooking Cream
• 1 cup Massel salt reduced chicken style liquid stock
• 60g kale leaf and spinach mix

Method

• Step 1 Combine mince, breadcrumbs, egg, sage, parmesan and 1/3 of the garlic in a bowl. Season with salt and pepper. Roll level tablespoons of mixture into balls. Place on a plate. Refrigerate for 15 minutes.
• Step 2 Meanwhile, cook pasta following packet directions. Drain. Heat oil in a large, deep frying pan over medium-high heat. Cook meatballs, in 2 batches, turning occasionally, for 5 minutes or until browned. Transfer to a plate.
• Step 3 Add eschalot and bacon to pan. Cook for 5 minutes or until onion has softened. Add mushroom and remaining garlic. Cook for 4 minutes. Add ground cinnamon. Cook for 1 minute or until fragrant. Add cream and stock. Bring to a simmer. Reduce heat to medium-low. Add meatballs. Simmer for 10 minutes or until meatballs are cooked through. Add kale mix and pasta to pan. Toss for 2 minutes or until kale starts to wilt.