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1
Prepare the Greens In a pot, heat the oil.
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2
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.
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3
Add the anchovies and tomato paste and cook, stirring, until the anchovies dissolve and the tomato paste is deep red, 5 minutes.
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4
Add the beet greens, season with salt and pepper, and cook, tossing occasionally, until wilted, 7 minutes.
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5
Meanwhile, Make the Meatballs In a bowl, soak the bread in the milk until the milk is absorbed, about 5 minutes.
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6
Meanwhile, Make the Meatballs In a large bowl, combine the beef, ricotta, Parmigiano, egg, lemon zest, crushed red pepper, parsley, fennel, kosher salt and black pepper.
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7
Squeeze any excess milk from the bread and add the bread to the bowl.
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8
Mix the meat mixture well, then roll it into eighteen 1 1/2-inch balls; transfer to a baking sheet.
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9
Meanwhile, Make the Meatballs In a cast-iron skillet, heat 2 tablespoons of the canola oil.
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10
Cook half of the meatballs over moderate heat, turning, until golden brown and no longer pink within, about 15 minutes.
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11
Repeat with the remaining 2 tablespoons of canola oil and meatballs.
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12
Meanwhile, Make the Meatballs Rewarm the beet greens and transfer to a platter; top with the meatballs.
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13
Serve garnished with Parmigiano, chopped oregano and sea salt.
