Orecchiette Pasta and Tuscan-Style Veal Meatballs

Orecchiette Pasta and Tuscan-Style Veal Meatballs

Servings: 4   |   Preparation: 25 Mins


  • 1 pkg. Rosina Artisan Tuscan-Style Veal Meatballs (½ oz)
  • 1 lb. Orecchiette Pasta
  • 4 Tbsp. Unsalted Butter
  • 1 – 10 oz. package Cremini Mushrooms, thinly sliced
  • 1 Shallot, minced
  • 3 Cloves Garlic, minced
  • 3 Tbsp. All-Purpose Flour
  • 2 cups Chicken Stock
  • 4 cups Kale, ribs and stems removed, leaves chopped
  • 4 Tbsp. Grated Parmesan Cheese
  • Salt and Black Pepper to taste


  • Preheat oven to 350° and cook meatballs according to the package instructions*. When finished, set aside for later use.
  • To make the sauce, set a large sauté pan over medium heat, add 2 Tbsp. of butter and the mushrooms. Cook until the mushrooms begin to brown, about 5 minutes, stirring often. Stir in the kale, shallots and garlic and cook for an additional 5 minutes.
  • Sprinkle in the flour and stir well. Add the chicken stock and bring to a boil.
  • Add the cooked meatballs to the sauce and reduce to a simmer. Season the sauce with salt and black pepper to taste.
  • Bring a large pot of water to a boil and cook the orecchiette according to the package instructions. Drain and return to the pasta pot.
  • To serve, divide the pasta among bowls, top with meatballs and sauce, and garnish with parmesan cheese. Serve immediately.

*Save time by microwaving meatballs according to package instructions instead of baking