WEEKDAYS 1e|12c|p

Beef Meatballs with Swiss Chard

Mario Batali
|
Servings: 4 - 6
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easy
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1 to 2 hr

Mario Batali adds a special twist to these beef meatballs!


  • Ingredients
  • step-by-step directions
Ingredients
Sauce:
  • 1/4 cup extra-virgin olive oil
  • 2 red onions (peeled, thinly sliced)
  • 2 cloves garlic (peeled, thinly sliced)
  • 1/4 teaspoon red pepper flakes
  • 1 cup dry red wine
  • 2 cups basic tomato sauce (http://abc.go.com/shows/the-chew/recipes/basic-tomato-sauce-mario-batali)
  • Kosher salt and freshly ground black pepper (to taste)
Meatballs:
  • 1/4 cup extra-virgin olive oil
  • 1 medium red onion (peeled, halved, sliced 1/3-inch thick)
  • 3 cloves garlic (peeled, thinly sliced)
  • 1 pound Swiss chard (trimmed, stems and leaves sliced 1/4-inch thick)
  • 2 cups coarse fresh breadcrumbs
  • 2 pounds ground beef chuck
  • 1/2 cup milk
  • 2 large eggs (lightly beaten)
  • 4 cloves garlic (peeled, grated on a microplane)
  • 2 tablespoons fresh marjoram (chopped)
  • 2 tablespoons Kosher salt
  • 2 tablespoons freshly ground black pepper
To Serve:
  • 2 tablespoons Italian parsley (roughly chopped)
  • 1 sprig rosemary leaves (roughly chopped)
Directions
  • For the Sauce: In a large ovenproof skillet, heat the olive oil over high heat until smoking. Add the onions and garlic, reduce the heat to medium, and cook until browned, about 5 minutes. Add the red pepper flakes, then add the wine, bring to a boil, and cook until the wine is reduced by half. Add the tomato sauce and bring to a boil, then lower the heat and simmer for 15 minutes.
  • For the Meatballs: Preheat a large saute pan over medium-high heat and add the olive oil. Add the onions, garlic, and Swiss chard and cover and cook for 5 minutes or until chard softens. Season with salt. Uncover, stir and cook, for 8 or 9 minutes longer, until chard is very tender. Set aside to cool. When cool, chop well and place between two plates to press any liquid out.
  • In a small saute pan over medium heat, add the breadcrumbs and toast until deep brown but not burned. Set aside.
  • In a large bowl, add the chopped Swiss chard, beef, toasted breadcrumbs, milk, eggs, garlic, marjoram, salt, and pepper, and mix lightly with your hands until just combined. Form into golf-sized meatballs. Drop meatballs into simmering sauce, and allow to poach for 30 minutes. Serve the meatballs with the sauce and top with parsley and rosemary.
  • Tip: Form the meatballs in advance and keep covered in plastic wrap in the refrigerator. Allow to come to room temperature before simmering in the sauce or an easy weeknight dinner.
Similar categories: Italian Beef

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