Veal Meatballs and Orecchiette - Trusted Veal from Europe

Ingredients

• 454 g (1 lb.) ground veal
• ½ onion, finely chopped
• 2 cloves of garlic, minced
• 5 ml (1 tsp.) dried oregano
• 2 1/2 ml (½ tsp.) paprika
• 2 1/2 ml (½ tsp.) fennel seeds
• 125 ml (½ cup) breadcrumbs
• 250 ml (1 cup) grated pecorino (or parmesan)
• 2 eggs, beaten
• 500 ml (2 cups) veal stock (or beef, chicken, etc.)
• 400 g orecchiette
• 60 ml (4 tbsp.) olive oil
• 750 ml (3 cups) kale leaves
• 2 tomatoes, seeded and diced