5.0 – 1 reviews • Italian
| Total: |
6 hr 30 min |
| Prep: |
20 min |
| Inactive: |
6 hr |
| Cook: |
10 min |
| Yield: |
6 servings |
Ingredients
- 1 bottle Holland House White Cooking Wine
- 4 cups chicken stock
- 2 cups tomato puree
- 1 cup coconut milk
- 1 cup caramelized onions, diced
- 4 Tablespoons red Thai curry paste
- 6 cups kale, chopped
- 3 Roma tomatoes, diced
- ½ cup ginger, chopped
- ¼ cup lemongrass, chopped
- ½ cup garlic, chopped
- 1 cup green onions, chopped
- ½ cup cilantro, chopped
- 1 pound pork, ground
- 1 cup ginger mix (recipe above)
- 1 egg, each
- 1 cup breadcrumbs
- 2 teaspoons salt, kosher
- 2 cups fine egg noodles
- Fried shallots, to taste
- Green onions, thinly sliced, to taste
Instructions
- Combine all of the liquid ingredients into a slow cooker. Turn on high and then add the kale and tomato. Puree ginger mix in a food processor. Add 1 cup of the ginger mix into the meatballs, plus the rest to the broth in the slow cooker. Combine all meatball ingredients and mix well. Form into 1-ounce meatballs. After the broth has come to a simmer, drop meatballs into the broth. Turn slow cooker to low, the broth can sit for 4 to 6 hours. When you are ready to eat, turn the pot on high, add the pasta, and cook for 10 minutes or until pasta is cooked through. To serve, garnish with a sprinkle of fried shallots and thinly sliced green onions.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
591 |
| Total Fat |
23 g |
| Saturated Fat |
12 g |
| Carbohydrates |
62 g |
| Dietary Fiber |
6 g |
| Sugar |
14 g |
| Protein |
30 g |
| Cholesterol |
91 mg |
| Sodium |
1544 mg |