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Pork and kale meatballs in chilli tomato sauce

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For a classic Italian-style dinner, serve up these Pork and kale meatballs in chilli tomato sauce. Rich, spicy and garlicky, it's a real flavour explosion. Give it a try!

  • Serves4
  • Cook time1 hour 35 minutes
  • Prep time15 minutes, (+ cooling, 10 mins standing & 30 mins chilling time)
Pork and kale meatballs in chilli tomato sauce

Ingredients

  • ½ cup (100g) quinoa, rinsed, drained
  • 500g Coles Australian Pork Mince
  • 1 Coles Australian Free Range Egg, lightly whisked
  • 1 brown onion, coarsely grated
  • 1 cup finely chopped kale
  • 2 tsp dried Italian herbs
  • 1 tbs tomato paste
  • Olive oil spray
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 long red chilli, seeded, finely chopped
  • 800g can diced tomatoes
  • 250g wholegrain penne

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place the quinoa and 1 cup (250ml) water in a medium saucepan. Bring to the boil over high heat. Reduce heat to low. Cook, covered, for 15 mins or until the water is absorbed and the quinoa is tender. Set aside, covered, for 10 mins to stand. Set aside until cool enough to handle.
  2. Step 2

    Combine the quinoa, mince, egg, grated onion, kale, herbs and tomato paste in a large bowl. Season. Roll tablespoonfuls of mixture into balls. Place on a plate in the fridge for 30 mins to chill.
  3. Step 3

    Heat oil in a large non-stick frying pan over high heat. Add the meatballs and cook, turning, for 5 mins or until brown all over. Transfer to a plate.
  4. Step 4

    Reduce heat to low. Add the chopped onion to the pan and cook, stirring, for 5 mins or until onion softens. Add garlic and chilli. Cook for 1 min. Add diced tomato. Cook, stirring, for 5 mins or until sauce thickens slightly. Add meatballs. Cook, covered, stirring occasionally, for 1 hour or until sauce thickens slightly and meatballs are tender. Season.
  5. Step 5

    Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
  6. Step 6

    Divide pasta among serving plates. Top with meatballs and sauce.

    Pork and kale meatballs in chilli tomato sauce

    Pork and kale meatballs in chilli tomato sauce
    • Serves4
    • Cook time1 hour 35 minutes
    • Prep time15 minutes, (+ cooling, 10 mins standing & 30 mins chilling time)
    Ingredients
    • ½ cup (100g) quinoa, rinsed, drained
    • 500g Coles Australian Pork Mince
    • 1 Coles Australian Free Range Egg, lightly whisked
    • 1 brown onion, coarsely grated
    • 1 cup finely chopped kale
    • 2 tsp dried Italian herbs
    • 1 tbs tomato paste
    • Olive oil spray
    • 1 brown onion, finely chopped
    • 2 garlic cloves, crushed
    • 1 long red chilli, seeded, finely chopped
    • 800g can diced tomatoes
    • 250g wholegrain penne
      Description

      For a classic Italian-style dinner, serve up these Pork and kale meatballs in chilli tomato sauce. Rich, spicy and garlicky, it's a real flavour explosion. Give it a try!

      Method
      1. Step 1

        Place the quinoa and 1 cup (250ml) water in a medium saucepan. Bring to the boil over high heat. Reduce heat to low. Cook, covered, for 15 mins or until the water is absorbed and the quinoa is tender. Set aside, covered, for 10 mins to stand. Set aside until cool enough to handle.
      2. Step 2

        Combine the quinoa, mince, egg, grated onion, kale, herbs and tomato paste in a large bowl. Season. Roll tablespoonfuls of mixture into balls. Place on a plate in the fridge for 30 mins to chill.
      3. Step 3

        Heat oil in a large non-stick frying pan over high heat. Add the meatballs and cook, turning, for 5 mins or until brown all over. Transfer to a plate.
      4. Step 4

        Reduce heat to low. Add the chopped onion to the pan and cook, stirring, for 5 mins or until onion softens. Add garlic and chilli. Cook for 1 min. Add diced tomato. Cook, stirring, for 5 mins or until sauce thickens slightly. Add meatballs. Cook, covered, stirring occasionally, for 1 hour or until sauce thickens slightly and meatballs are tender. Season.
      5. Step 5

        Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
      6. Step 6

        Divide pasta among serving plates. Top with meatballs and sauce.