UPSIDE DOWN MEATBALL BOWL

Upside-Down Meatball Bowl

Upside-Down Meatball Bowl


Serves 4



For the bowl:
2 tablespoons olive oil
1 small red onion, thinly sliced
4 cloves garlic, smashed
1 large bunch mustard greens, about 3/4 pound, washed and roughly chopped
6 ounces roasted red peppers, drained of any liquid and finely diced
1 cup dried ditalini pasta
Kosher salt and freshly ground black pepper

For the toppings:
16 large meatballs in tomato sauce, warmed
1 (4-ounce) piece Parmesan cheese

Bring a medium pot of salted water to a boil over high heat. Meanwhile, cook the onion and mustard greens.

Heat the oil over medium heat in a large Dutch oven or deep skillet until shimmering. Add the red onion and garlic cloves and sauté until golden, about 5 minutes. Add the mustard greens and cook until wilted but not completely soft, 5 to 6 minutes. While the mustard greens are cooking, cook the ditalini in the salted water until tender. Drain.

When the mustard greens are ready, remove from the heat. Add the cooked ditalini and diced red peppers, season with salt and pepper, and toss to combine.

Divide the mustard green mixture between 4 large bowls. Top with the meatballs and a dollop of sauce. Use a vegetable peeler to shave Parmesan cheese over the bowls and serve.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.