Veal Meatballs with Mustard Greens

• 1/4 cup extra-virgin olive oil
• 1 cup minced onion
• 2 garlic cloves, minced
• 1/2 teaspoon ground fennel seeds
• 1/4 teaspoon mustard powder
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon ground coriander
• 1/4 teaspoon chipotle or other smoked chile powder
• 1 pound ground veal
• 1/2 cup fresh bread crumbs (2 ounces)
• 1/4 cup heavy cream
• 1 large egg, lightly beaten
• 1/2 teaspoon kosher salt
• 1/2 pound mustard greens, thick stems discarded and leaves chopped
• 1/3 cup chicken stock or low-sodium broth

1. In a medium skillet, heat 2 tablespoons of the olive oil until shimmering.
2. Add the minced onion and cook over moderately high heat, stirring occasionally, until softened and starting to brown, 5 minutes.
3. Stir in the minced garlic, the fennel seeds, mustard powder, crushed red pepper, coriander and chile powder and cook, stirring, until fragrant, about 2 minutes; let cool.
4. In a large bowl, mix the cooled onion mixture with the veal, bread crumbs, cream, egg and salt.
5. Form into 1 1/2-inch meatballs and transfer to a rimmed baking sheet.
6. In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering.
7. Add the meatballs and cook over moderately high heat, turning, until browned all over, 5 minutes.
8. Gently push the meatballs to one side of the skillet.
9. Spoon off all but 2 tablespoons of the fat from the pan, then add the mustard greens and stock.
10. Cover and cook over moderate heat until the greens are wilted, 4 minutes.
11. Spoon the meatballs and greens into bowls and serve.

extravirgin olive oil, onion, garlic, ground fennel seeds, mustard powder, red pepper, ground coriander, chile powder, ground veal, bread crumbs, heavy cream, egg, kosher salt, chicken

Taken from www.foodandwine.com/recipes/veal-meatballs-with-mustard-greens (may not work)