Meatballs Braised with Kale Recipe Italian recipe Breakfast- LateChef.com
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Italian Recipe

Appetizer

Serves 1
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Short Description

If Your Top Goal is Saving Money on Travel, Read This Sponsored by Best Western Achieving wonderfully tender and juicy meatballs is all about getting the proportions right: lean meat to fat, whole-butterfat dairy to bread, and even salt. It might seem a little fussy, but weighing the key ingredients and grinding them yourself is crucial to getting perfect results. This recipe is lighter than meatballs simmered in tomato sauce-the braise was inspired by an Italian brodo, with chicken broth, white wine for acidity, and rich-tasting kale. It also hints at the Eastern Mediterranean, with a mix of coriander, cumin, and sumac, a tart, aromatic spice popular in the Middle East. Special equipment: You'll need a meat grinder-we used the food grinder attachment for our KitchenAid stand mixer, fitted with a 1/4-inch plate. What to buy: A prosciutto "heel" is meat from the shank end of the prosciutto, where it's too skinny to yield pretty slices. Ask your butcher for this, or seek it out at a well-stocked Italian deli or specialty market. SERVINGS: 4 dozen (1-3/4-inch-diameter) meatballs, plenty for 10 guests


Ingredients
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