Recipe courtesy of Rachael Ray
Episode: Bowled Over
Spanish Meatballs with Beans and Greens
Total:
55 min
Active:
55 min
Yield:
4 to 6 servings
Level:
Easy
Total:
55 min
Active:
55 min
Yield:
4 to 6 servings
Level:
Easy
Total:
55 min
Active:
55 min
Yield:
4 to 6 servings
Level:
Easy

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Beef and Black Bean Ho Fun

Recipe courtesy of Ching-He Huang

Meatballs and Spaghetti

Recipe courtesy of Pasquale Sciarappa

Meatballs with Tomato Sauce

Recipe courtesy of David Rocco

Beef Nachos

Recipe courtesy of Cooking Channel

Spanish Chicken and Rice

Recipe courtesy of Laura Vitale

Kung Pao Beef

Recipe courtesy of Ching-He Huang

Spaghetti and Turkey Meatballs

Recipe courtesy of Tia Mowry

On TV

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c
On Tonight
On Tonight

Man v. Food

8pm | 7c

Man v. Food

8:30pm | 7:30c

Man v. Food

9pm | 8c

Man v. Food

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Carnival Eats

11pm | 10c

Carnival Eats

11:30pm | 10:30c

Man v. Food

12am | 11c

Man v. Food

12:30am | 11:30c

Man v. Food

1am | 12c

Man v. Food

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Carnival Eats

3:30am | 2:30c

So Much Pretty Food Here