Recipe of the Week: MamaMancinis Meatballs over Greens
Ever thought about substituting greens for spaghetti. If you are craving some hearty, saucy meatballs but with something less weighty than the traditional bowl of pasta. Have my delicious turkey meatballs and pile them on a green bed of broccoli rabe and kale.
As you may know, my meatballs are a great main dish by its self. They’re lighter and leaner than classic meatballs but still tender and flavorful.
As for the vegetables, you can use any greens you like. They are all full of vitamins and taste good smothered with my great Sunday sauce.
Turkey Meatballs over Greens
1 package of my turkey meatballs.
2 tablespoons olive oil
2 cups of my Sunday sauce
2 pounds greens (like broccoli rabe, kale, mustard greens, or a mixture), washed, de-veined, and roughly chopped
Procedure:
1. Bring a large pot of water to boil. Salt generously.
2. Heat olive oil on moderately high heat in a large, 14-inch skillet. Place the meatballs in the skillet and allow to sit until cooked to your liking. Using tongs, gently rotate the meatballs so that they are cooked on the other side, and continue cooking them for about 12 minutes total, rotating them carefully every few minutes so that all sides are brown.
3. Reduce the heat to medium, add my Sunday sauce, and cover the pan. Simmer the meatballs and sauce for another 10 minutes, until meatballs are cooked through.
4. While the meatballs are simmering, boil the greens in the salted water for 8 to 10 minutes, until tender. Drain. Put greens on the plate and top with meatballs and sauce.
5. Serve and enjoy!
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