Spanish Meatballs with Beans and Greens

Name: Spanish Meatballs with Beans and Greens
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 4 to 6 servings
Ingredients: 2 slices stale white bread crust trimmed; 1/2 cup milk, to soften bread; 12 ounces ground beef; 12 ounces ground pork; Salt and pepper; 3 tablespoons grated onion; 1 round tablespoon smoked sweet paprika; 2 cloves garlic, grated or finely chopped; 1 egg, beaten; Handful fresh cilantro leaves, finely chopped; Handful fresh parsley leaves, finely chopped; Olive oil cooking spray; 2 tablespoons EVOO; 4 cloves garlic, chopped; 1 red chile pepper, seeded and chopped; 1 Spanish onion, chopped; Salt and pepper; 1 large bundle flat lacinato kale or other dark greens such as escarole, stemmed and chopped or thinly sliced; 6 to 8 cups of chicken stock; One 15- to 18-ounce can garbanzo beans or white kidney beans; Crusty bread, to pass

Recipe courtesy of Rachael Ray

Show: Rachael Ray's Week in a Day

Episode: Bowled Over

Spanish Meatballs with Beans and Greens

0 Reviews

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

617

Total Fat

35

Saturated Fat

11

Carbohydrates

41

Dietary Fiber

8

Sugar

10

Protein

35

Cholesterol

116

Sodium

1272

Total: 55 min
Active: 55 min

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

617

Total Fat

35

Saturated Fat

11

Carbohydrates

41

Dietary Fiber

8

Sugar

10

Protein

35

Cholesterol

116

Sodium

1272

Total: 55 min
Active: 55 min

Ingredients

Meatballs:

2 slices stale white bread crust trimmed

1/2 cup milk, to soften bread

12 ounces ground beef

12 ounces ground pork

Salt and pepper

3 tablespoons grated onion

1 round tablespoon smoked sweet paprika

2 cloves garlic, grated or finely chopped

1 egg, beaten

Handful fresh cilantro leaves, finely chopped

Handful fresh parsley leaves, finely chopped

Olive oil cooking spray

Greens and Beans:

2 tablespoons EVOO

4 cloves garlic, chopped

1 red chile pepper, seeded and chopped

1 Spanish onion, chopped

Salt and pepper

1 large bundle flat lacinato kale or other dark greens such as escarole, stemmed and chopped or thinly sliced

6 to 8 cups of chicken stock

One 15- to 18-ounce can garbanzo beans or white kidney beans

Crusty bread, to pass

Directions

For the meatballs: Preheat the oven to 400 degrees F. Soak the bread in milk to soften in a small dish.
Place the beef and pork in a mixing bowl. Squeeze out the milk from the bread and crumble into small bits as you add to bowl. Sprinkle the meats with salt and pepper, and add the onions, paprika, garlic, egg, cilantro and parsley. Mix thoroughly. Roll into 1 1/2-inch meatballs and arrange on a baking sheet. Spray with olive oil spray and bake until crispy on the outside, about 20 minutes.
For the greens and beans: Meanwhile, heat the EVOO in a Dutch oven over medium to medium-high heat. Add the garlic, chiles and onions. Season with salt and pepper, and stir for 5 minutes. Wilt in the greens, and add the stock and beans. Bring to a boil, reduce the heat to a simmer, and add the meatballs. Simmer for 5 to 10 minutes.
Remove from the heat and cool completely. Store in the refrigerator for a make-ahead meal.
Reheat the soup over medium heat and serve with crusty bread.

Spanish Meatballs with Beans and Greens

Spanish Meatballs with Beans and Greens

Meatballs:

Greens and Beans:

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