savory meatballs over braised greens

Beef-Ricotta Meatballs over Braised Swiss Chard

Serves 6.  This is based on a recipe from Bestia restaurant in Los Angeles, as featured in the March 2014 issue of Food and Wine magazine.  I would use my own house-made ricotta if possible, but the tradition whole-milk ricotta from Trader Joe’s worked great in this. 

            Swiss Chard:                                      Meatballs:

            ½ c. olive oil                                         2 oz. day-old bread (one 1” thick slice)

            1 carrot, chopped into ½” pieces          ¼ c. milk

            1 small yellow onion, chopped              1 lb. ground beef

              into ½” pieces                                     ½ c. fresh ricotta cheese

            1 celery rib, cut into ½” pieces              ⅓ c. freshly grated Parmigiano-Reggiano

            kosher salt                                              cheese, plus more for garnish

            freshly ground black pepper                  1 egg

            3 anchovy fillets in oil, drained              1 tsp. finely grated lemon zest

              and chopped                                      1 tsp. crushed red pepper

            ½ c. tomato paste                                 1 Tbs. finely chopped fresh parsley

            1 lb. Swiss chard, leaves                       1 tsp. kosher salt

              coarsely chopped and stems               ½ tsp. freshly ground black pepper

              cut into ½” pieces                               ¼ c. vegetable oil

                                                                        chopped oregano and flaky sea salt, garnish

           

For the greens:  In a pot, heat olive oil.  Add carrot, onion, celery, and Swiss chard stems, season with salt and pepper and cook over moderately low heat, stirring, until the vegetables are very tender and caramelized, 20 minutes.  Add anchovies and tomato paste and cook, stirring, until anchovies dissolve and tomato paste is deep red, 5 minutes.  Add chard greens, season with salt and pepper, and cook, tossing occasionally, until wilted, 7 minutes.

Meanwhile, make the meatballs:  In a bowl, soak bread in milk until milk is absorbed, about 5 minutes.  In a large bowl, combine ground beef, ricotta, Parmigiano, egg, lemon zest, crushed red pepper, parsley, kosher salt and black pepper.  Squeeze any excess milk from bread and add bread to meat mixture.  Mix well, then roll into eighteen 1½” balls; transfer to baking sheet.

In a cast-iron skillet, heat 2 Tbs. vegetable oil.  Cook half of the meatballs over moderate heat, turning, until golden brown and no longer pink within, about 15 minutes.  Repeat with remaining 2 Tbs. vegetable oil and meatballs.

Rewarm chard greens and transfer to a platter; top with the meatballs.  Serve garnished with additional Parmigiano, chopped oregano, and sea salt.