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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Penne with Mustard Greens and Meatballs Recipe

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This recipe for Penne with Mustard Greens and Meatballs, by , 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!

Contributor:  
Contributor:  
Lauren Fishman

Category:
Category:

Ingredients:  
Ingredients:  
1 large egg
lb. hot Italian sausages
lb. ground lean beef
3 Tbs. fine dried breadcrumbs
3 Tbs. chicken broth or water
⅓ cup finely chopped green onions
salt
lb. dried penne pasta
3 cups chicken broth, divded
2 cups water
lb. mustard greens (leaves only)
1 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 1 inch meatballs. Set balls slightly apart in a rimmed 10x15-inch pan.
3. Bake in a 450 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 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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