Fried Meatballs with Cima di rapa served with Fresh Tomato Cream and Flavorful Garlic Cream

1Begin by combining the ground beef (1 lb), ground pork (1 lb), breadcrumbs (1 cup), eggs (2 large), Parmesan cheese (½ cup), salt (1 teaspoon), pepper, finely chopped cime di rapa, (1 bunch) minced garlic (2 cloves), and parsley in a large bowl. Mix thoroughly until the ingredients are well incorporated.

2Shape the mixture into small balls, approximately the size of a golf ball. Ensure they are tightly packed to prevent them from falling apart during frying.

3Heat a generous amount of olive oil (1 tablespoon) in a frying pan over medium heat. Once hot, fry the meatballs in batches, turning them occasionally, until they are golden brown and cooked through. This should take about 7-10 minutes per batch. Remove and set aside on a plate lined with paper towels to absorb excess oil.

4For the fresh tomato cream, blend the chopped tomatoes, minced garlic (1 clove), olive oil (1 tablespoon), sugar (1 teaspoon), and a pinch of salt (1 teaspoon) and pepper in a blender until smooth. Transfer the mixture to a saucepan and simmer over low heat for 10-15 minutes, stirring occasionally, until thickened. Adjust the seasoning as needed.

5Prepare the garlic (3 cloves) cream by heating the heavy cream (1 cup), crushed garlic (2 cloves), and olive oil (1 tablespoon) in a small saucepan over low heat. Stir continuously for about 5-7 minutes, until the cream is infused with garlic (1 clove) flavor. Season with salt (1 teaspoon).

6To serve, spoon a generous amount of fresh tomato cream and garlic (3 cloves) cream onto each plate. Place the fried meatballs over the creams. Garnish with basil leaves, grated Parmesan cheese (½ cup), and serve with lemon wedges on the side.