- 1 cup fresh bread crumbs
- 1/2 cup buttermilk
- 1 tablespoon anchovy paste
- 1/4 cup flat-leaf parsley leaves
- 1/4 cup grated parmesan cheese
- 2 tablespoons capers
- 1 1/2 pounds ground pork
- 1 1/2 tablespoons olive oil
- 1 cup reduced-sodium chicken broth, divided
- 1 tablespoon minced garlic
- 1 large bunch (about 1 lb.) greens, such as mustard, dandelion, or escarole, trimmed and torn into rough 2-in. pieces
- 1 large bunch (about 1 lb.) Swiss chard, trimmed and torn into rough 2-in. pieces
- Kosher salt
- 1/2 teaspoon red chile flakes
- Hot cooked polenta
- calories 421
- caloriesfromfat 65 %
- protein 26 g
- fat 30 g
- satfat 10 g
- carbohydrate 10 g
- fiber 3.5 g
- sodium 647 mg
- cholesterol 99 mg
How to Make It
Preheat oven to 450º. In a food processor, whirl together bread crumbs, buttermilk, anchovy paste, parsley, cheese, and capers. Transfer mixture to a bowl. Add pork and mix with a wooden spoon or your hands. Form 6 to 8 meatballs.
Heat oil in a large ovenproof frying pan over high heat. Add meatballs and cook, turning as needed, until browned, 6 to 8 minutes.
Pour in 1/2 cup broth. Transfer pan to oven and bake until cooked through, about 15 minutes.
Meanwhile, heat remaining 1/2 cup broth in a wide pot over medium-high heat. Add garlic. When fragrant, add greens a few handfuls at a time, stirring just until they wilt before adding the next batch. Sprinkle with salt to taste and the chile flakes. Transfer greens to a serving dish, top with meatballs, and pour any liquid from the baking dish over the greens.
Note: Nutritional analysis is per serving without polenta.