Serves 4 – 6

Ingredients

For meatballs:

• 1 cup bread crumbs
• 1/2 cup whole milk
• 1 lb ground beef
• 1 lb ground pork
• 1 cup finely grated Parmesan Cheese
• 1/3 cup finely chopped Italian parsley
• 2 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 large eggs
• 2 large garlic cloves, pressed

For Sautéed Greens

• ½ bag braising greens
• 3 tablespoons extra virgin olive oil
• 2 cloves garlic minced

For Polenta

• 1/2 package Our Local Foods Polenta
• Follow directions on bag

Preparation

Prepare Meatballs

1. Combine breadcrumbs and milk in small bowl; stir until breadcrumbs are evenly moistened. Let stand 10 minutes. Add more milk if needed.
2. Place beef and pork in large bowl and break up into small chunks. Add Parmesan, parsley, salt, and pepper.
3. Whisk eggs to blend in small bowl; whisk in garlic. Add to meat mixture.
4. Squeeze milk from breadcrumbs, reserving milk. Add breadcrumbs to meat mixture. Using hands, quickly and gently mix meat mixture just until all ingredients are evenly combined (do not over mix).
5. Chill mixture at least 15 minutes and up to 1 hour.
6. Moisten hands with some of reserved milk from breadcrumbs, then roll meat mixture between palms into golf-ball-size balls, occasionally moistening hands with milk as needed and arranging meatballs in single layer in sauce (use reserved chick pea sauce) in pot. Bring to simmer. Cook as many meatballs as you need for dinner in chick pea sauce. About 2 per child and 3 or 4 per adult. (You should have about double the amount of meatballs needed to feed family of four)
7. Reduce heat to medium-low, cover, and simmer until meatballs are cooked through, 15 to 20 minutes.
8. For remaining meatballs: preheat oven to 500, place rack in middle of oven. Arrange meatballs in a 13 x 9 in. glass baking dish. Bake until cooked through, about 15 minutes. (Freeze or refrigerate to serve another day for lunch or dinner.)

Prepare Greens:

1. Wash greens in a bowl of cold water. Bring a pot of water to boil and add salt
2. Drain greens in colander in sink. Squeeze out any excess water.
3. Heat 2 – 3 tablespoons olive oil on medium high heat in sautee pan. Add garlic and cook until lightly golden, do not brown.
4. Sautee greens in olive oil and garlic, turning gently 2 – 3 minutes. Remove from heat.

Serving
Serve Polenta and Meatballs with Sauce and Greens on individual plates. Pass the freshly grated parmesan cheese at the table.

Tags: braising greens, chick pea, garbanzo beans, meatballs, parmesan cheese, polenta, polenta with meatballs, tomato chick pea sauce
Posted in Healthy Eating, Kitchen Table Cuisine, KTC-recipes