Step 1

Preheat oven to 450°F with rack at center

Step 2

Line a rimmed baking sheet with foil and parchment

Step 3

Soak bread with milk until tender, place in food processor and pulse-grind into moist large crumbs

Step 4

Place beef and pork in a bowl and season with salt and pepper

Step 5

Add eggs, pecorino and pine nuts, softened and drained small raisins or currants, fennel seeds, oregano, parsley, granulated garlic and onion, red pepper and EVOO

Step 6

Combine and roll into 2 ½- to 3-inch balls and roast until a little crispy and medium brown, 25 to 30 minutes

Step 7

Let stand 5 minutes

Step 8

While the meatballs roast, for the greens, heat a large pan with EVOO over medium heat, add garlic, stir 1 minute, then add stock and red pepper flakes

Step 9

Wilt in greens, season with nutmeg and salt and let simmer for 20 to 25 minutes

Step 10

Squeeze juice from lemon on top

Step 11

Listicle: Rachael Ray 14-Inch Nonstick Frying Pan Arrange the cooked greens on a large platter and nestle in the meatballs