Veal Meatballs with Mustard Greens

1. 1

   In a medium skillet, heat 2 tablespoons of the olive oil until shimmering.

2. 2

   Add the minced onion and cook over moderately high heat, stirring occasionally, until softened and starting to brown, 5 minutes.

3. 3

   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.

4. 4

   In a large bowl, mix the cooled onion mixture with the veal, bread crumbs, cream, egg and salt.

5. 5

   Form into 1 1/2-inch meatballs and transfer to a rimmed baking sheet.

6. 6

   In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering.

7. 7

   Add the meatballs and cook over moderately high heat, turning, until browned all over, 5 minutes.

8. 8

   Gently push the meatballs to one side of the skillet.

9. 9

   Spoon off all but 2 tablespoons of the fat from the pan, then add the mustard greens and stock.

10. 10

    Cover and cook over moderate heat until the greens are wilted, 4 minutes.

11. 11

    Spoon the meatballs and greens into bowls and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.