Spaghetti & Kale Meatballs

Laura Sharrad

This recipe is brought to you with the help of our friends at Massel


  • 2 cloves garlic, finely sliced
  • 1 bunch tuscan kale, shredded
  • 100ml Massel vegetable stock
  • 150g pork mince, rolled into meatballs
  • 400g tin crushed tomatoes/passata
  • 1 handful basil leaves, torn
  • 250g spaghetti


  1. Heat a fry pan with extra virgin olive oil and begin to fry off the meatballs. At the same time, begin to cook your pasta in salted boiling water until al dente.
  2. Add the garlic and kale to the meatballs, and toss to combine.
  3. Deglaze with the stock, add the tomatoes, and season. Allow to bubble away for 10 minutes, then add the pasta, basil leaves and some cooking water.
  4. Serve immediately.
Print Friendly, PDF & Email

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!