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Sunday Supper

Recipe for spaghetti with greens and herb meatballs

Karoline Boehm Goodnick for The Boston Globe

Serves 4 with leftovers

pounds ground pork
1pound ground beef (preferably 85 percent lean)
cups grated Parmesan
2eggs, beaten
2teaspoons chopped fresh
rosemary
Salt and black pepper, to taste
¾cup panko breadcrumbs,
or more as needed
2tablespoons olive oil
2cloves garlic, smashed
3sun-dried tomatoes, thinly sliced
½teaspoon crushed red pepper, or more to taste
½bunch Tuscan kale (or regular kale), stemmed, washed, and coarsely chopped
2cups chicken stock
¾pound spaghetti
Juice of ½ lemon

1. In a large bowl with your hands, gently mix the pork, beef, ¾ cup of the Parmesan, the eggs, rosemary, and a generous sprinkle of salt and black pepper. Fold in the panko and mix until blended. If you cannot form balls, add more panko, 1 tablespoon at a time. Shape 1½-inch balls, dipping your hands in cold water occasionally, making about 28.

2. In a large flameproof casserole over medium-high heat, heat the olive oil. Add half of the meatballs. Reduce the heat to medium, and cook, turning occasionally, for 5 minutes, or until they are browned all over. Transfer to a large plate. Sear the remaining meatballs in the same way; set aside.

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3. Add the garlic to the pan and cook, stirring, for 1 minute, or until it starts to brown in spots. Add the sun-dried tomatoes and red pepper. Cook for 30 seconds.

4. Add the kale, sprinkle with salt, and cook, turning constantly, for 2 minutes, or until it wilts. Add the stock and bring to a boil. Return the meatballs to the pot, cover, and cook for 25 minutes, or until they are cooked through. Discard the garlic.

5. Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti, and cook, stirring often, for 10 minutes, or until it is tender but still has some bite. Drain well but do not rinse.

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6. Reserve 14 meatballs and 1 cup of the broth and greens for the subs. Toss the remaining spaghetti with the remaining meatballs and greens. Sprinkle with lemon juice. Taste for seasoning and add more salt and red pepper, if you like. Serve sprinkled with the remaining Parmesan. Tony Rosenfeld

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