Meatballs and nutty gruyere cheese conjure up the flavors of traditional Northern European dishes like fondue and köttbullar. The addition of winter greens balances the meal.
1 lb Armanino Italian Style Meatballs (½ bag), frozen
½ cup bread crumb
1 teaspoon olive oil
Directions
Preheat oven to 375°F. Butter a 2 ½ quart baking dish and set aside.
Bring a large pot of salted water to a boil. Add the greens and cook for 1 minute, until just wilted, then drain. Run cold water over the greens until they’re cool enough to handle; squeeze dry.
Heat olive oil and 2 tablespoons butter in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Slowly whisk in the milk and cream, then add ¾ teaspoon salt and bring to a boil while whisking constantly. Lower the heat and simmer, stirring occasionally, until sauce is thickened, about 5 minutes.
Remove from heat and stir in gruyere and parmesan until melted. Stir in blanched greens and meatballs. Transfer to prepared dish. Toss breadcrumbs with olive oil and a pinch of salt, then spread over the top. Bake for 35-40 minutes, until top is lightly golden and sauce is bubbling. Let sit for 10 minutes then serve hot, with extra Grated Parmesan.
