Meatballs With Greens
Juicy garlic-and-herb-filled skillet meatballs are smothered in greens rather than being cooked on top or alongside them.
Servings: 4
Equipment
- 2 Large bowls
- 1 Dutch oven
Ingredients
- 1/2 cup Panko bread crumbs
- 1/3 cup Plain, full-fat, Greek yogurt
- 2 cloves Garlic, minced
- 2 ea Scallions, thinly sliced
- 2 tsp Oregano
- 1/4 tsp Crushed red pepper
- 1 lb Ground meat Beef, chicken, or turkey
- 1/4 cup Olive oil
- 1 lb Swiss chard, sliced into ribbons
- 1 ea Lemon, sliced
- 1 tsp Cumin
Instructions
- In a large bowl, combine the bread crumbs, yogurt, garlic, scallions, oregano, crushed red pepper and 1 teaspoon salt. Add the ground meat and gently mix until fully combined.1/2 cup Panko bread crumbs, 1/3 cup Plain, full-fat, Greek yogurt, 2 cloves Garlic, minced, 2 ea Scallions, thinly sliced, 2 tsp Oregano, 1/4 tsp Crushed red pepper, 1 lb Ground meat
- Coat your palms in olive oil, then shape the meat into 14 medium meatballs (about 2 inches each), making sure each is lightly coated with oil by refreshing the coating on your hands.1/4 cup Olive oil
- Heat a Dutch oven (or other heavy pot with a tight-fitting lid) over medium heat for 2 minutes until hot. Pour in 2 tablespoons of olive oil, tilting the pot to coat the surface, then add the meatballs. Let cook until they are golden halfway up the sides, occasionally turning them when they easily release, adding extra oil if needed, about 7 minutes.
- Meanwhile, in another large bowl, add the greens, lemon slices, cumin, and remaining 2 tablespoons olive oil, and season with salt; toss to coat the leaves, scrunching them up as needed.1 lb Swiss chard, sliced into ribbons, 1 ea Lemon, sliced, 1 tsp Cumin
- Smother the meatballs with the greens and lemon slices. Cover, reduce the heat to medium, and cook until the meatballs are cooked through and the greens tender, 12 to 13 minutes.
- Use a soup ladle to scoop up the meatballs, resting them on the greens, browned-side up, and ladling any juices on top of the meatballs and greens. Cut the remaining lemon into wedges for serving.