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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Penne with Mustard Greens and Meatballs Recipe

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This recipe for Penne with Mustard Greens and Meatballs is from Fishman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large egg
½ lb. hot Italian sausages
½ lb. ground lean beef
3 Tbs. fine dried breadcrumbs
3 Tbs. chicken broth or water
⅓ cup finely chopped green onions
salt
¾ lb. dried penne pasta
3½ cups chicken broth, divded
2½ cups water
¾ lb. mustard greens (leaves only)
1½ cups fontina cheese
Directions:
Directions:
1. In a large bowl, beat egg with a fork to blend. Squeeze sausages from casings into bowl; discard casings. Add beef, bread crumbs, 3 Tbs. broth, and green onions. Mix well with your hands.
2. Shape mixture into 1½ inch meatballs. Set balls slightly apart in a rimmed 10x15-inch pan.
3. Bake in a 450º oven until no longer pink in the center (cut to test), about 12 minutes. Add salt to taste.
4. While meatballs bake, in a 5-6 quart pan, combine penne pasta, 2 ½ cups chicken broth, and water and stir frequently over high heat until pasta is tender to bite, about 15 minutes. Add mustard greens, 1 more cup of chicken broth and cooked meatballs. Stir until greens are wilted and meatballs are hot, about 3 minutes. Transfer to a wide bowl; scatter shredded cheese over pasta.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
about 30 min.

 

 

 

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