Name: beef & chard meatballs
Ingredients: 1/4 cup extra virgin olive oil; 1 medium red onion, halved & cut into 1/3" thick slices; 3 garlic cloves, peeled and thinly sliced; 1 pound trimmed swiss chard, stems and leaves cut into 1/4 inch thick pieces; 2 cups coarse fresh bread crumbs, lightly toasted; 1 pound ground beef; 1 pound mild chicken sausage, removed from casing and broken into pieces; 1/2 cup milk; 2 large eggs, lightly beaten; 4 garlic cloves, peeled and grated; 2 tablespoons chopped fresh marjoram; 1/4 teaspoon red pepper flakes ((very optional)); 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; your favorite marinara or tomato sauce ((for simmering))

Super moist and tender. Who knew we just had to add some sauteed greens to our meatball? Here’s the best part …the kids won’t even know they’re eating some veggies with their spaghetti and meatballs. The best reason of all to give these Beef & Chard Meatballs a try.

This recipe is adapted from one by Mario Batali, featured in his book, America Farm to Table. I’ve done my share of tweaking on this one, but the basic concept shines through …adding wholesome greens whenever possible is a very good thing.

Preheat oven to 475°F.
In a large sauté pan, heat the oil over medium-high heat.
Stir in the onion and garlic.
Add the swiss chard and season with salt.
Cover and cook for 5 minutes, or until the chard softens.

Uncover the chard.
Stir and cook for 8 to 9 minutes longer until chard is very tender.
Set aside to cool.
Chop well then place between two plates to press out any excess moisture.
In a large bowl, combine the swiss chard along with the remaining ingredients.
Mix lightly until just combined.

A word or two of caution …don’t get too crazy with the seasoning.

Mario recommends using a full teaspoon of red pepper flakes in this recipe. He really does like to give his food a kick, right? I used a quarter teaspoon and it was more than enough. For some folks, maybe even that would be too much. I would recommend using a quarter teaspoon or just a pinch. Or eliminate it totally. Especially when serving to young children.

Form into golf ball-size meatballs and place in a shallow casserole dish.
Roast meatballs until dark golden brown, about 15 minutes.
Simmer baked meatballs in marinara or tomato sauce for about 45 minutes.
Serve with your favorite pasta or as an appetizer with crusty bread.

Serve these hearty Beef & Chard Meatballs your way.

After a simmer in your favorite red sauce, enjoy these beauties as an appetizer with crusty bread. Or the obvious choice of topping off a plate of pasta with a few meatballs, smothered in sauce.

Freshly grated Parmigiana Reggiano is alway a welcome addition.

5 from 1 vote

beef & chard meatballs

Adapted from Mario Batali's America Farm to Table

Packed with flavor & texture.

Servings 28 golf ball-size meatballs

Author Rosemary Stelmach

Ingredients

1/4 cup extra virgin olive oil
1 medium red onion, halved & cut into 1/3" thick slices
3 garlic cloves, peeled and thinly sliced
1 pound trimmed swiss chard, stems and leaves cut into 1/4 inch thick pieces
2 cups coarse fresh bread crumbs, lightly toasted
1 pound ground beef
1 pound mild chicken sausage, removed from casing and broken into pieces
1/2 cup milk
2 large eggs, lightly beaten
4 garlic cloves, peeled and grated
2 tablespoons chopped fresh marjoram
1/4 teaspoon red pepper flakes (very optional)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
your favorite marinara or tomato sauce (for simmering)

Instructions

Preheat oven to 475°F.
In a large sauté pan, heat the oil over medium-high heat. Stir in the onion and garlic. Add the swiss chard and season with salt. Cover and cook for 5 minutes, or until the chard softens.
Uncover the chard. Stir and cook for 8 to 9 minutes longer until chard is very tender. Set aside to cool. Chop well then place between two plates to press out any excess moisture.
In a large bowl, combine the swiss chard along with the remaining ingredients. Mix lightly until just combined.
Form into golf ball-size meatballs and place in a shallow casserole dish. Roast meatballs until dark golden brown, about 15 minutes.
Simmer baked meatballs in marinara or tomato sauce for about 45 minutes. Serve with your favorite pasta.

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