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Rachael skips the pasta and serves Sicilian-style meatballs, mixed with cheese, pine nuts and raisins, over a big tangle of garlicky, lemony kale + chard.
As Rach says, this recipe begs the question: "Do we really need pasta every time we have meatballs?" She arranges these roasted Sicilian-style sweet and savory beauties, which are the size of baseballs, in a nest of dark leafy greens and serves them with crispy bread or rolls for mopping. (Rach suggests ciabatta rolls.) It's a pretty healthy and balanced meal; you won't miss the pasta one bit!
For more pasta-free meatball recipes, check out Rachael's Pork Schnitzel Meatballs and Chicken Tortilla Meatballs with Tangy Hot Cabbage Slaw.
Preheat oven to 450°F with rack at center. Line a rimmed baking sheet with foil and parchment.
Soak bread with milk until tender, place in food processor and pulse-grind into moist large crumbs. Place beef and pork in a bowl and season with salt and pepper. Add eggs, pecorino and pine nuts, softened and drained small raisins or currants, fennel seeds, oregano, parsley, granulated garlic and onion, red pepper and EVOO. Combine and roll into 2 ½- to 3-inch balls and roast until a little crispy and medium brown, 25 to 30 minutes. Let stand 5 minutes.
While the meatballs roast, for the greens, heat a large pan with EVOO over medium heat, add garlic, stir 1 minute, then add stock and red pepper flakes. Wilt in greens, season with nutmeg and salt and let simmer for 20 to 25 minutes. Squeeze juice from lemon on top.
Arrange the cooked greens on a large platter and nestle in the meatballs.