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Toasted Orecchiette with Veal Meatballs
Ingredients
  • 2 ounces smoked bacon (about 4 slices), frozen
  • 8 ounces ground veal
  • 8 ounces ground pork
  • 8 garlic cloves, 2 whole, 4 finely chopped, 2 thinly sliced
  • 1 onion, halved, divided
  • ½ cup dried breadcrumbs
  • 2 tablespoons milk
  • ½ teaspoon ground coriander
  • ⅛ teaspoon crushed red pepper flakes
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon hot smoked Spanish paprika
  • 1 teaspoon kosher salt, plus more
  • ¼ teaspoon freshly ground black pepper, plus more
  • 2 cups low-sodium chicken broth
  • 12 ounces orecchiette
  • 5 tablespoons olive oil, divided
  • 8 ounces maitake mushrooms, tough stems removed, torn into pieces
  • 1 bunch Tuscan kale, ribs and stems removed, leaves chopped
  • Finely grated Parmesan (for serving)
Steps
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