Step 1

Heat a large nonstick skillet with 2 tablespoons EVOO over medium heat, add the onions and garlic and cook until softened, 4 to 5 minutes, then cool

Step 2

Listicle: Rachael Ray 12

Step 3

5-Inch Deep Frying Pan with Helper Handle Soak bread with milk

Step 4

Place meat in bowl

Step 5

Add moist bread, season with salt and pepper and add half the onions and garlic, egg, cheese, parsley, nutmeg, lemon zest, fennel pollen or seeds and red pepper

Step 6

Combine the meatball mixture and roll 1-inch balls

Step 7

Add the remaining EVOO to pan over medium-high heat and brown the small meatballs (do this in 2 batches, if necessary, depending on the size of the pan, removing the browned ones to tray or platter)

Step 8

With all the meatballs in the pan, add stock and bring to a boil

Step 9

Add pasta and cook at a low simmer until al dente

Step 10

Wilt in the greens and add the juice of the lemon that has been zested

Step 11

Serve with more cheese to pass