Giant pork meatballs with bitter greens from My Recipes by Sunset Magazine

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Notes about this recipe

  • Rutabaga on March 07, 2015

    I made this again using half chard and half dandelion greens, but found the dandelion greens added too much bitterness. I don't mind, but my husband wasn't a fan. A mix of mustard greens and escarole (and maybe some less bitter baby dandelion greens), along with the chard, is a better option.

  • Rutabaga on July 28, 2014

    The combination of greens and meatballs is a good one; I enjoy it more than the more common American style meatballs in tomato sauce. This recipe works well with ground turkey, too.

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