1/2 pound mustard greens, thick stems discarded and leaves chopped.
1/3 cup low-sodium chicken broth
Instructions
In medium skillet, heat 2 TBLS. of olive oil. Add minced onion and
cook over moderately high heat, stirring occasionally, until softened
and starting to brown, 5 minutes.
Stir in minced garlic, fennel seeds, mustard powder, crushed red
pepper, coriander and chili powder and cook, stirring, until fragrant,
about 2 minutes, let cool.
In large bowl, mix cooled onion mixture with veal, bread crumbs, cream,
egg and salt.
Form into 1.5 inch meatballs and transfer to rimmed baking sheet.
In large skillet, heat remaining 2 TBLS. of olive oil. Add meaballs
and cook over moderatley high heat, turning, until browned all over, 5
minutes. Gently push meatballs to one side of skillet. Spoon off all
but 2 TBLS. of fat from pan, then add the mustard greens and broth.
Cover and cook over moderate heat until greens are wilted, 4 minutes.
Spoon meatballs and greens into bowls and serve.
Meatballs can be prepared thru Step 2 and refrigerated overnight.
Bring to room temp. before proceeding.
Originally Submitted
3/23/2014
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