Meatballs and gravy in under 15 minutes? It's real, and it's spectacular!
1 lb. ground beef (we used 80/20)
5 ounces ricotta cheese
2 tablespoons garlic powder
1 14 oz. can cherry tomatoes
7 cloves garlic
1 bunch kale (optional)
¼ cup parmesan cheese, grated
Salt and pepper
TOOLS YOU NEED
Abbio Large Nonstick Skillet
Abbio saute pan
Set aside ricotta and parmesan cheese
Place a large pan over med-high heat. Coat the bottom of the pan with olive oil.
Grab your ground beef and dump it into a large bowl. To the bowl, add ricotta cheese, salt, pepper, and garlic powder. Mix with your hands to combine. Form into balls, about ping-pong sized, add them to your pan, and allow them to brown.
Grab 3 of your garlic cloves, bust them open with something heavy. Peel them and toss them into the pan, no need to chop it up. Flip your meatballs real quick.
Next, add the tomatoes to the pan and let the meatballs cook in the tomatoes, making the gravy.
Grab another large pan, place it over med-high heat, and drizzle with olive oil. Grab your kale and use your knife to shave it down, stems and all. Add the stems to your hot pan. The kale here is totally optional! Feel free to use whatever veggie you have, or lose the veggie altogether
If cooking a vegetable, toss the remaining garlic cloves into your mortar and pestle (paper too), bust them up, and add them to the kale. If you’re adding chilies or anchovy, add them to the kale as well. Add the remaining kale leaves and hit the pan with some water to help steam the veg and break it down faster. Season with salt.
Cover with a lid and let cook a few more minutes.
Check a meatball for doneness. Grab a plate!
Heap a pile of kale in the center of your plate (avoid the garlic paper when plating). Top with meatballs and ladle with gravy. Grate some parm over the top and serve!