Recipes Veal Meatballs with Mustard Greens 5.0 (5,800) 1 Review Hugh Acheson flavors his tender veal meatballs with fennel and smoked chile and serves them with sautéed mustard greens instead of pasta. Slideshow: Meatball Recipes By Hugh Acheson Hugh Acheson Instagram Hugh Acheson is the Canadian-born chef and restaurateur of Empire State South in Atlanta and Five & Ten in Athens, Georgia. He is a judge on the reality cooking competition series Top Chef and an Iron Chef on Iron Chef Canada. Food & Wine's Editorial Guidelines Updated on March 31, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Total Time: 45 mins Yield: 4 Ingredients 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 Directions 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. Make Ahead The meatballs can be prepared through Step 2 and refrigerated overnight. Bring to room temperature before proceeding. Suggested Pairing A refreshing, versatile sparkling wine such as a Brut Rosé Cava or California Cuvée. Rate it Print