Polpette in Swiss Chard Sugo

This recipe, from my book Williams-Sonoma Rustic Italian, puts a contemporary twist on a classic. Instead of frying the meatballs I bake them, and then simmer them in a savory tomato sauce to which I've added braised Swiss chard and a handful of golden raisins for a touch of sweetness.

You can serve these tender meatballs with or without spaghetti—your choice. We enjoy them on their own, with good crusty bread and a simple salad on the side. To drink, try a light red, such as Montepulciano d’Abruzzo or Valpolicella.

POLPETTE IN SWISS CHARD SUGO
Makes 6 servings

Ingredients

For the meatballs:
1 cup (2 ounces) fresh breadcrumbs
2 tablespoons skim milk
3/4 pound ground pork
3/4 pound ground veal
2 tablespoons freshly grated Parmigiano-Reggiano cheese
1 clove garlic, minced
1 tablespoon minced fresh flat-leaf parsley
1 tablespoon dry white wine
1/4 teaspoon salt, or to taste
Freshly ground black pepper
1 large egg, lightly beaten

For the sauce:
2 cloves garlic, very thinly sliced
2 tablespoons extra-virgin olive oil
1 pound Swiss chard, rinsed but not dried, stems chopped, leaves shredded crosswise
1/2 teaspoon salt, or to taste
Pinch of red pepper flakes
1/4 cup golden raisins
3 cups plain tomato sauce (preferably homemade)

Instructions
1. To make the meatballs, preheat the oven to 400° F.

2. In a small bowl, combine the breadcrumbs and milk and let stand 5 minutes. In a large bowl, combine the pork and veal, soaked breadcrumbs, cheese, garlic, parsley, wine, 1/4 teaspoon salt, and pepper to taste. Add the egg and mix thoroughly. Form into 18 medium or 24 small meatballs and arrange them on an ungreased rimmed baking sheet. Bake, turning the meatballs once, until browned on both sides, about 30 minutes.

3. To make the sauce, in a large frying pan over medium-low heat, warm the garlic in the olive oil, stirring often, until it begins to release its fragrance, about 3 minutes. Stir in the chard stems, raise the heat to medium, and cook until softened, about 5 minutes. Add the leaves and any water still clinging to them, cover, and cook until wilted, about 5 minutes. Add 1/2 teaspoon and the red pepper flakes and cook, uncovered, until the chard is tender, about 15 minutes.

4. Stir in the raisins and 1/2 cup water. Cover and cook until the raisins are softened, about 5 minutes. Add the tomato sauce and bring to a simmer. Reduce the heat to medium-low, add the meatballs, cover, and simmer gently so the meatballs will absorb some of the sauce, about 10 minutes. Taste and add additional salt if you like.

5. Scoop the meatballs into a swerving bowl or individual bowls, top with the sauce, and serve.