Pork and Beef Meatballs over Ricotta and Braised Greens

What You’ll Need:

For the Meatballs

1 Tsp Fennel Seed

1 Lbs Ground Pork

1 Lbs Ground Beef

1 Jar N’duja (spiced pork fat mixture available in most grocery stores)

1 Onion, Finely Chopped

¼ Cup Parsley, Chopped

¼ Cup Fresh Oregano, Chopped

¼ Cup Fresh Sage, Chopped

6 Cloves Garlic

Salt & Pepper to Taste

½ Cup Ricotta

¼ Cup Grated Pecorino Romano

2 Large Eggs

1 ½ Cups Ricotta, for Serving

For the Greens

8 Cloves Garlic, Sliced Thin

1 Sweet Onion, Sliced Into ¼ Wide Lengths

1 Bunch Mustards

1 Bunch Kale

½ Cup Olive Oil

Salt & Pepper to Taste

2 Dried Arbol Chiles, De-seeded and Chopped

What You’ll Do:

  1. Lightly toast the Fennel Seed and course grind in a spice grinder or mortar.
  2. Combine the pork, beef, fennel, n’duja, onion, parsley, oregano and sage.
  3. Grate garlic into bowl, add salt & pepper, ricotta, romano and eggs then mix until well combined.
  4. Shape mixture into large balls (about the size of your palm). Place on baking sheet, cover with plastic and refrigerate for about an hour (can be cooked right away if you’re in a hurry).
  5. Pre-heat oven to 375 degrees.
  6. While chilling, make the greens by slicing the garlic. Remove the stems from the mustards and kale, and trim into smaller sections (don’t have to be exact here).
  7. Heat Olive Oil in a large skillet over medium-high heat. Add the onion, garlic and salt and cook until softened and fragrant.
  8. Add the mustard leaves, kale leaves and Arbol Chile. Cover and cook on medium-low heat for about 20 minutes. Set aside and keep warm while you make the meatballs.
  9. Place meatballs in the oven and roast for 10 minutes, flip and roast for another 10 or until the internal temp reads 160 degrees.

To Serve

  1. Spoon and spread the ricotta onto a large platter.
  2. Lay the greens over the ricotta and top with the meatballs.
  3. Garnish with chopped parsley.
  4. Share and Enjoy!!

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