Oven-Baked Beef Meatballs

Preparation

1. Step 1

   Preheat oven to 400°F. Whisk egg, grated garlic, miso, milk, berbere, and 1 tsp. salt in a large bowl. Mix in Pecorino and panko. Add beef and currants and gently mix with your hands just until all ingredients are evenly incorporated (be careful not to overmix).

   Step 2

   Working one at a time, scoop out 2 heaping Tbsp. (about 1 1/2 oz.) mixture and roll into balls between your palms. Place on a foil-lined rimmed baking sheet, spacing 2" apart (you should end up with about 15). Bake meatballs until lightly browned on top and cooked through, 20–25 minutes.

   Step 3

   Meanwhile, place kale in a large colander in the sink and pour 8 cups boiling water over top to wilt leaves. Run under cold water to rinse, then squeeze leaves thoroughly with your hands to remove excess liquid.

   Step 4

   Heat 2 Tbsp. oil in a large skillet over medium-high. Add radishes and cook, tossing occasionally, until golden and crisp-tender, 5–7 minutes. Add kale and stir, breaking up leaves, until warmed through. Push kale and radishes to one side of skillet. Pour remaining 1 Tbsp. oil on the empty side and add sliced garlic. As soon as garlic starts to sizzle, stir it into vegetables. Remove pan from heat and add lemon juice to mixture; season with salt. Toss well.

   Step 5

   Tear meatballs in half and add to skillet along with any pan juices. Toss everything together; divide among plates.