Veal Meatballs with Mustard Greens
- TOTAL TIME: 45 MIN
- SERVINGS: 4
Hugh Acheson flavors his tender veal meatballs with fennel and smoked chile and serves them with sautéed mustard greens instead of pasta.
- 1/4 cup extra-virgin olive oil
- 1 cup minced onion
- 2 garlic cloves, minced
- 1/2 teaspoon ground fennel seeds
- 1/4 teaspoon mustard powder
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon ground coriander
- 1/4 teaspoon chipotle or other smoked chile powder
- 1 pound ground veal
- 1/2 cup fresh bread crumbs (2 ounces)
- 1/4 cup heavy cream
- 1 large egg, lightly beaten
- 1/2 teaspoon kosher salt
- 1/2 pound mustard greens, thick stems discarded and leaves chopped
- 1/3 cup chicken stock or low-sodium broth
- In a medium skillet, heat 2 tablespoons of the olive oil until shimmering. Add the minced onion and cook over moderately high heat, stirring occasionally, until softened and starting to brown, 5 minutes. Stir in the minced garlic, the fennel seeds, mustard powder, crushed red pepper, coriander and chile powder and cook, stirring, until fragrant, about 2 minutes; let cool.
- In a large bowl, mix the cooled onion mixture with the veal, bread crumbs, cream, egg and salt. Form into 1 1/2-inch meatballs and transfer to a rimmed baking sheet.
- In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the meatballs and cook over moderately high heat, turning, until browned all over, 5 minutes. Gently push the meatballs to one side of the skillet. Spoon off all but 2 tablespoons of the fat from the pan, then add the mustard greens and stock. Cover and cook over moderate heat until the greens are wilted, 4 minutes. Spoon the meatballs and greens into bowls and serve.
A refreshing, versatile sparkling wine such as a Brut Rosé Cava or California Cuvée.