1. Combine mince, breadcrumbs, egg, sage, parmesan & 1/3 of the garlic in a bowl, season with salt & pepper and mix well.

2. Roll mixture into tablespoon size balls and  refrigerate for 15 minutes.

3. Cook pasta following packet directions and drain.

4. Heat oil in a large frying pan over medium-high heat and cook meatballs in batches, turning occasionally for 5 minutes or until browned. Transfer to a plate.

5. Add shallots and bacon to pan and cook for 5 minutes or until shallots have softened.

6. Add mushroom and remaining garlic and cook for 4 minutes then add cinnamon and cook for 1 minute or until fragrant.

7. Add cream and stock and bring to a simmer.

8. Reduce heat to medium-low and add meatballs. Simmer for 10 minutes or until meatballs are cooked through.

9. Add kale mix and pasta to pan and toss to combine and kale starts to wilt.

10. Serve & enjoy!

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Serves 4