Beef-Ricotta Meatballs with Braised Collard Greens Recipe
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Category: |
Category: |
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Meatballs |
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Ingredients: |
Ingredients: 2 ounces day-old bread (one 1-inch thick slice)
1/4 cup whole milk
or 2 ounces bread crumbs - no milk
1 pound ground beef (25 percent fat)
1/2 cup fresh ricotta cheese
1/3 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
1 large egg
1 teaspoon finely grated lemon zest
1 teaspoon crushed red pepper
1 tablespoon finely chopped parsley
1/2 tablespoon ground fennel
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup canola oil
Chopped oregano and flaky sea salt, for garnish
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Directions: |
Directions:If using bread, in a bowl, soak the bread in the milk until the milk is absorbed, about 5 minutes.
In a large bowl, combine the beef, ricotta, Parmigiano, egg, lemon zest, crushed red pepper, parsley, fennel, kosher salt and black pepper. Squeeze any excess milk from the bread and add the bread to the bowl. Mix the meat mixture well, then roll it into eighteen 1 1/2-inch balls; transfer to a baking sheet.
In a cast-iron skillet, heat 2 tablespoons of the canola oil. Cook half of the meatballs over moderate heat, turning, until golden brown and no longer pink within, about 15 minutes. Repeat with the remaining 2 tablespoons of canola oil and meatballs.
Rewarm the beet greens and transfer to a platter; top with the meatballs. Serve garnished with Parmigiano, chopped oregano and sea salt.
MAKE AHEAD The uncooked meatballs can be refrigerated overnight. The cooked greens can be refrigerated for up to 2 days. |
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Greens |
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Ingredients: |
Ingredients: 1/2 cup extra-virgin olive oil
1 carrot, chopped into 1/2-inch pieces
1 small yellow onion, chopped into 1/2-inch pieces
1 celery rib, chopped into 1/2-inch pieces
Kosher salt
Freshly ground pepper
3 anchovy fillets in oil, drained and chopped
1/2 cup tomato paste
1 pound collard greens, coarsely chopped
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Directions: |
Directions:In a pot, heat the oil. Add the carrot, onion and celery, season with salt and pepper and cook over moderately low heat, stirring, until the vegetables are very tender and caramelized, 20 minutes. Add the anchovies and tomato paste and cook, stirring, until the anchovies dissolve and the tomato paste is deep red, 5 minutes. Add the collard greens, season with salt and pepper, and cook, tossing occasionally, until wilted, 7-10 minutes. |
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: Made this on rainy, stormy night May 15, 2014. Smelled great cooking - and was delish!
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This recipe for Beef-Ricotta Meatballs with Braised Collard Greens is from