Ingredients
1/4 cup extra virgin olive oil or lard
1 medium red onion, halved & cut into 1/3″ thick slices
3 garlic cloves, peeled and thinly sliced
1 bunch 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 Italian, chorizo, or plain sausage
1/2 cup milk
2 large eggs, lightly beaten
4 garlic cloves, peeled and grated
2 tablespoons chopped fresh marjoram or any dried herbs (basil, thyme, oregano, etc.)
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.
