Mark Bittman's No-Roll Meatballs Recipe
Photo: Alison Gootee
"When did rolling meatballs become a rule? It's a complete waste of time," Bittman says. "Shaping them is for show, not quality or flavor." Instead, he uses two spoons to roughly form the meat into rounds and cooks them as he goes.Serves 4
Total time: 25 minutes
In a large skillet, heat 2 Tbsp. vegetable oil over medium-high heat. Add thinly sliced stems of Swiss chard and cook, stirring occasionally until they begin to soften, 3 to 5 minutes. Add chopped chard leaves in batches and season with salt and ground black pepper. Cook, stirring occasionally, until leaves wilt and stems are nearly tender, 5 minutes. Transfer to a plate and cover.
In a food processor fitted with a metal blade, combine chopped onion, garlic and parsley leaves; and pulse until finely chopped. Transfer to a large bowl and mix with ground beef, beaten egg, bread crumbs, and 1 tsp. each smoked paprika, salt, and ground black pepper.
Wipe out skillet and heat 2 Tbsp. vegetable oil over medium-high heat. Using 2 spoons, scoop meat mixture into rounds, and drop them in the skillet as you go. Cook, turning occasionally, until browned and cooked through, 10 to 12 minutes. Serve over reserved chard.