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 a Canadian-born chef and restaurateur. In addition to owning four restaurants in Georgia, he is a judge on the reality cooking competition series Top Chef, and an Iron Chef on Iron Chef Canada. Among Acheson's experiences is working for Chef Rob MacDonald at Ottawa's renowned Henri Burger restaurant where he acquired French etiquette, wine, and French cuisine, as well as serving as chef de cuisine at Mecca with Chef Mike Fennelly, as well as serving as opening sous chef at Gary Danko's restaurant, where he developed a love for simplicity, purity, and discipline. 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