Brothy Meatballs With Greens

Ingredients

• 2 large eggs (lightly beaten)
• 0.5 cup panko bread crumbs
• 5 garlic cloves (2 finely grated, 3 thinly sliced)
• 1 tsp fennel seeds
• 0.5 tsp crushed red pepper
• 1 lb ground pork, beef, lamb or turkey
• 1.5 tsp kosher salt (Diamond Crystal brand preferred)
• 3 tbsp extra-virgin olive oil
• 1 cup fregola or pearl couscous
• 1 bunch kale or Swiss chard (stems removed, coarsely torn)
• 3 cup chicken broth or water
• 2 tbsp unsalted butter (cut into pieces)
• lemon wedges (for serving)
• Parmesan (for serving)

Steps

1. 1

   In a large bowl, crack 2 eggs and lightly beat them with a fork. Stir in 1/2 cup panko, the grated garlic, 1 tsp fennel seeds, and 1/2 tsp crushed red pepper. Let the mixture sit for 5 to 10 minutes so the bread crumbs can fully hydrate and soften.

2. 2

   Add 1 lb ground meat and 1 1/2 tsp kosher salt to the panko mixture. Use your hands to combine thoroughly. With wet hands to prevent sticking, roll the mixture into approximately 12 golfball-size meatballs.

3. 3

   Heat 3 tbsp extra-virgin olive oil in a large pot or Dutch oven over medium-high heat. Add the meatballs and cook for about 10 minutes total, turning every 2 to 3 minutes with tongs until browned and crispy on all sides. Transfer the meatballs to a plate, keeping the rendered fat in the pot.

4. 4

   While the meatballs brown, cook 1 cup fregola (or pearl couscous) in a separate medium pot of salted water. Drain when it is about 2 minutes shy of al dente, making sure to reserve 1 cup of the pasta water.

5. 5

   Return the pot with the meat fat to medium heat. Add the 3 sliced garlic cloves and cook for about 1 minute until fragrant and softened. Add the torn greens and 3 cups chicken broth. Season with salt and bring the liquid to a simmer.

6. 6

   Return the meatballs to the pot. Cook for 4 to 6 minutes until the greens are tender and the meatballs are cooked through.

7. 7

   Add the par-cooked fregola, 2 tbsp butter pieces, and 1/4 cup of the reserved pasta water to the pot. Simmer for 2 to 3 minutes, stirring occasionally, until the fregola is al dente and the butter has emulsified into a cohesive sauce. If the mixture is too dry, add more pasta water as needed.

8. 8

   Divide the meatballs and broth among bowls. Finish with a squeeze of fresh lemon juice and a grating of Parmesan cheese.

Notes

Fregola is a toasted Sardinian pasta; if unavailable, pearl couscous is an excellent substitute. Using wet hands when rolling meatballs prevents the meat from sticking to your skin and helps create a smoother surface.

Nutrition per serving

• main
• one-pot
• meatballs
• soup-like
• comfort food
• pork
• kale
• fregola