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Mix all the meatball ingredients, except for the olive oil, in a large bowl until well combined and roll into walnut sized balls.
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Heat a large non-stick pan over medium heat, add olive oil and meatballs and fry until golden and cooked through. Set aside and cover to keep warm.
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Heat a large frypan over medium heat and add oil, bacon, leek, garlic and thyme and sauté for 10 minutes.
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Add chicken stock and simmer until reduced by half.
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Add cream and simmer until reduced by half.
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In a pot of boiling salted water, add pasta and cook as per packet instructions, adding the kale for the final two minutes.
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Add the cooked pasta and kale to the sauce and stir through.
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Serve pasta topped with meatballs, garnish with lemon zest and enjoy with family and friends!
