Name: Toasted Orecchiette With Veal Meatballs
Yield: 4 Servings
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)

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Alex Lau

If you prefer all-pork (or all-veal) meatballs, go ahead and make that change.

Recipe notes