Upside-Down Meatball Bowl


For the bowl
  • 2 tablespoons olive oil
  • 1 small red onion, thinly sliced
  • 4 cloves garlic smashed
  • 1 large bunch mustard greens, about 3/4 pound, washed and roughly chopped
  • 6 ounces roasted red peppers, drained of any liquid and finely diced
  • Dried ditalini pasta
  • Kosher salt and freshly ground black pepper
For the toppings
  • 16 Three Cheese Heritage meatballs in tomato sauce, warmed
  • Parmesan cheese


  1. Cook Heritage Three Cheese meatballs in sauce.
  2. Bring a medium pot of salted water to a boil over high heat.
  3. In a large deep skillet heat oil over medium heat until shimmering. Add the red onion and garlic cloves and sauté until golden, about 5 minutes.
  4. Add the mustard greens and cook until wilted but not completely soft, 5 to 6 minutes.
  5. While the mustard greens are cooking, cook the ditalini in the salted water until tender. Drain.
  6. When the mustard greens are ready, remove from the heat. Add the cooked ditalini and diced red peppers, season with salt and pepper, and toss to combine.
  7. Top with the meatballs and a dollop of sauce.
  8. Add Parmesan cheese over the bowls and serve.
  9. Enjoy!
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