Baked Meatballs with Greens and Gruyere

Ingredients

 2 tbsp unsalted butter, plus more for pan
 Kosher salt and freshly ground black pepper
 3 bunches winter greens (swiss chard, kale, collard greens), stems removed, leaves sliced
 1 tbsp olive oil
 ½ onion, diced
 1 garlic clove, minced
 2 tbsp all-purpose flour
 1 cup milk
 1 cup heavy cream
 1 cup coarsely grated Gruyère
 ¼ cup Armanino Grated Parmesan Cheese
 1 lb Armanino Italian Style Meatballs (½ bag), frozen
 ½ cup bread crumb
 1 tsp olive oil

Directions

1

Preheat oven to 375°F. Butter a 2 ½ quart baking dish and set aside.

2

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.

3

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.

4

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.

Ingredients

 2 tbsp unsalted butter, plus more for pan
 Kosher salt and freshly ground black pepper
 3 bunches winter greens (swiss chard, kale, collard greens), stems removed, leaves sliced
 1 tbsp olive oil
 ½ onion, diced
 1 garlic clove, minced
 2 tbsp all-purpose flour
 1 cup milk
 1 cup heavy cream
 1 cup coarsely grated Gruyère
 ¼ cup Armanino Grated Parmesan Cheese
 1 lb Armanino Italian Style Meatballs (½ bag), frozen
 ½ cup bread crumb
 1 tsp olive oil

Directions

1

Preheat oven to 375°F. Butter a 2 ½ quart baking dish and set aside.

2

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.

3

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.

4

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.

Baked Meatballs with Greens and Gruyere

Yields6 Servings

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