Nope! No pasta, and it wasn’t even needed.
Meatballs without pasta? It’s actually a good thing. Why? 1) it’s a delicious, balanced and healthy dinner; and 2) there’s room and calories left for a little gelato later.
I started building the meatballs knowing I wasn’t making pasta to accompany them so I had a little fun with the ingredients. I didn’t think I would be making a sauce either so I chose to add vegetables and dates to keep them moist.
At the same time I was baking the meatballs, I roasted some mini sweet peppers and a few cloves of garlic. When they were done, I pureed a few of the yellow peppers with evvo, a roasted garlic clove, red chili flakes and a squeeze or two of honey to make a sauce. Although it may look like French’s Mustard in the photos, I assume you it was a helluva lot tastier.
The escarole was charred in a skillet with a clove of garlic and then given a quick braise with chicken broth.
Note: FOODalogue suggests this recipe as a guide to food pairings and techniques to be experimented with…in your own kitchen…to your own spice and taste levels…and to your preferred portion sizes.