ONE POT Farfalle with Caramelized Onions, Cabbage and Pork Meatballs
This recipe is an homage to both of my grandmothers with a personal twist. It is all made in one pot and is EXTREMELY easy. Your finished product is a pasta dish with a sweet cabbage/onion flavor cooked directly into the macaroni, accompanied by perfectly juicy mini pork meatballs. I made it one time only (SO FAR) so these are my rough estimates, but it's very hard to mess up. I promise, just try it.
1 lb ground pork
1 tbsp garlic powder
1 tbsp oregano
1.5 C pecorino romano cheese
1 C plain or panko breadcrumb
1 head of savoy cabbage, sliced into 1-2 inch long by .5-1 inch wide strips (so small rectangles...)
1 large white onion, sliced thin (but not paper thin, a regular amount)
1 Lb Farfalle (or pasta of choice, rigatoni would be nice too)
1 Carton Chicken Stock
1/2 C white wine (OR NOT if you don't have! you can deglaze with the chicken stock or water)
1 dollop ricotta cheese for garnish
Parsley or Basil to garnish
good quality olive oil for garnish
Begin by forming your meatballs. Combine first 7 ingredients and mix together. Form 1 inch diameter balls and place in fridge until ready to cook.
Using a large sauté pan (with enough space to add the liquid and cook pasta), heat some olive oil and begin to cook your onions. Once the onions have a slight char, add cabbage.
Let the entire mixture sit and begin to caramelize, mixing periodically, but not too often as to ensure caramelization occurs.
Once cabbage and onions are sufficiently browned, push to the side of the pan and add 1-2 TBSP more olive oil. Let heat.
Begin to sear meatballs. Place into pan and let sit. When the meatball is ready to be flipped, it will release from the pan. Sear all sides (should be 1-2 min per side, depending on pan).
Once meatballs are browned on all sides, deglaze the pan with white wine. Let the alcohol cook down for 1-2 min and scrape the bits off the bottom of pan.
Once wine is slightly cooked off, distribute all ingredients and add your pasta (dry) to the pan.
Add enough chicken stock to fully submerge the pasta, but no more than that. Once pasta is nearly submerged, add 1 C of water.
Bring mixture to a boil then REDUCE to a simmer and allow everything to cook. If the mixture is looking too dry, add more water. I had to add a cup or so of water a few times throughout.
In 8 or so minutes, pasta should be cooked (taste it).
Add all to a plate and top with: basil/parsley, ricotta cheese, and olive oil.