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Beef Meatballs with Swiss Chard MARIO BATALI

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Mario Batali adds a special twist to these beef meatballs!

ingredients
SAUCE:
1/4 cup extra-virgin olive oil
2 red onions (peeled, thinly sliced)
2 cloves garlic (peeled, thinly sliced)
1/4 teaspoon red pepper flakes
2 cups basic tomato sauce
Kosher salt and freshly ground black pepper (to taste)
MEATBALLS:
1/4 cup extra-virgin olive oil
1 medium red onion (peeled, halved, sliced 1/3-inch thick)
3 cloves garlic (peeled, thinly sliced)
1 pound Swiss chard (trimmed, stems and leaves sliced 1/4-inch thick)
2 cups coarse fresh breadcrumbs
2 pounds ground beef chuck
1/2 cup milk
2 large eggs (lightly beaten)
4 cloves garlic (peeled, grated on a microplane)
2 tablespoons fresh marjoram (chopped)
2 tablespoons Kosher salt
2 tablespoons freshly ground black pepper
TO SERVE:
2 tablespoons Italian parsley (roughly chopped)
1 sprig rosemary leaves (roughly chopped)

directions
For the Sauce: In a large ovenproof skillet, heat the olive oil over high heat until smoking. Add the onions and garlic, reduce the heat to medium, and cook until browned, about 5 minutes. Add the red pepper flakes, then add the wine, bring to a boil, and cook until the wine is reduced by half. Add the tomato sauce and bring to a boil, then lower the heat and simmer for 15 minutes.
For the Meatballs: Preheat a large saute pan over medium-high heat and add the olive oil. Add the onions, garlic, and Swiss chard and cover and cook for 5 minutes or until chard softens. Season with salt. Uncover, stir and cook, for 8 or 9 minutes longer, until chard is very tender. Set aside to cool. When cool, chop well and place between two plates to press any liquid out.
In a small saute pan over medium heat, add the breadcrumbs and toast until deep brown but not burned. Set aside.
In a large bowl, add the chopped Swiss chard, beef, toasted breadcrumbs, milk, eggs, garlic, marjoram, salt, and pepper, and mix lightly with your hands until just combined. Form into golf-sized meatballs. Drop meatballs into simmering sauce, and allow to poach for 30 minutes. Serve the meatballs with the sauce and top with parsley and rosemary.
Tip: Form the meatballs in advance and keep covered in plastic wrap in the refrigerator. Allow to come to room temperature before simmering in the sauce or an easy weeknight dinner.

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