Servings: 4Ingredients¼ cup extra-virgin olive oil1 medium red onion, halved and sliced 1⁄3-inch thick3 garlic cloves, thinly sliced1 pound Swiss chard, trimmed, stems and leaves sliced 1⁄4-inch thick2 cups coarse fresh breadcrumbs1 lb ground beef chuck1 pound Italian sausage½ cup milk2 large eggs, lightly beaten4 cloves garlic, grated on a microplane2 tablespoons chopped fresh marjoram2 tablespoons salt2 tablespoons freshly ground black pepperfor the sauce:¼ cup extra-virgin olive oil2 red onions, thinly sliced2 cloves garlic, thinly sliced1 pinch hot red pepper flakes1 pinch ground cloves1 cup dry red wine (valpolicella)1 sprig rosemary2 cups basic tomato saucesalt and freshly ground black pepper, to taste2 tablespoons roughly chopped Italian parsleyDirections1. In a large sauté pan, heat the oil over medium high heat. When oil is hot, stir in the onions and garlic slices. Add the chopped Swiss chard. Season with salt. Cover and cook for 5 minutes, or until chard softens.2. Toast fresh breadcrumbs in a dry pan until toasted and deep brown but not burned, watch carefully. Set aside.3. Uncover chard, stir and cook, for 8 or 9 minutes more, until chard is very tender then set aside to cool. When cool chop well, then place between two plates to press any liquid out.4. Meanwhile, to make 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 well browned, about 5 minutes. Add the red pepper flakes, then add the wine and rosemary, 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.5. To make the meatballs, in a large bowl combine the chopped chard, beef, pork, toasted bread crumbs, milk, eggs, garlic, marjoram, salt, and pepper, and mix lightly with your hands until just combined. Form into golf ball-sized meatballs. Drop meatballs into simmering sauce, allow to poach for 30 minutes.6. Serve in shallow bowls with the sauce, topped with parsley.Editor's Note: This recipe is courtesy of Mario Batali.From MUNCHIES Presents: Master of Lunch with Mario Batali
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