• Red Sauce Recipes - Braised Ricotta Meatballs & Collard Greens

    Uncap Your Weekend - A New Recipe


    We're right in the wheelhouse of Farmer's Market season, so go collect some local veg. and challenge yourself this weekend with our recipe for Ricotta Meatballs over Braised Collard Greens, feat. Roasted Eggplant Red Sauce.

    Leafy?  Vaguely Southern?  None of us can remember the last time we had collard greens that weren't a greasy, bacon-y mess (not that that's always a bad thing.)  Here we let the subtle bitterness of this almost-Super food complement the creamy texture and savory goodness of beef and ricotta meatballs.

    2 anchovy fillets in oil
    2 celery ribs, chopped into 1/2-inch pieces
    1/4 pound fresh collard greens, torn into large pieces
    2 ounces day-old bread (1-inch thick slice)
    1/4 cup whole milk
    1 pound ground beef
    1/2 cup ricotta cheese
    1/3 cup freshly grated Parmigiano-Reggiano cheese
    1 large egg
    1 teaspoon finely grated lemon zest
    1 teaspoon crushed red pepper
    1 tablespoon finely chopped parsley
    1 teaspoon kosher salt
    1/2 teaspoon freshly ground black pepper
    1/4 cup extra-virgin olive oil
    chopped oregano and flaky sea salt, for garnish
    1) Make the meatballs. In a bowl, soak torn up bread in the milk until the milk is absorbed, about 5 minutes.
    In a large bowl, combine the beef, ricotta, Parmigiano, egg, lemon zest, crushed red pepper, parsley, kosher salt and black pepper. Squeeze any excess milk from the bread and add the bread to the bowl. Mix well, then roll into 1/2-inch balls.

    2) Prepare the greens in a pot, heat the oil. Add celery and season with salt and pepper and cook over moderately low heat, stirring until very tender (10 minutes). Add the anchovies and cook, stirring, until the anchovies dissolve (5 minutes). Add the collard greens and cook, tossing occasionally until bright green and wilted (7 minutes). Remove from heat.
    3) In a skillet, heat olive oil. Cook the meatballs until golden brown on the outside and no longer pink on the inside, about 15 minutes. 

    4) Rewarm the collard greens and sauce and then transfer into bowls. Top with the meatballs. Serve garnished with Parmigiano, chopped oregano and sea salt.

    Pair with a bright, crisp red wine like a Brunello di Montalcino.

    Now it's your turn: try the recipe and post the result to @AtlanticAveCo's Twitter, Facebook, and Instagram!  

    See you next weekend with another recipe. - The Atlantic Ave. Company
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