Veal Meatballs with Swiss Chard
Veal Meatballs with Swiss Chard
Open in full-screen mode

Veal Meatballs with Swiss Chard

40 MIN
15 MIN
When it’s in season, Swiss chard has lovely colourful stems, but many people assume that these should be discarded. Newsflash: They’re perfectly edible, just like spinach stems or beet tops, which can be eaten raw in a salad. Swiss chard stems, which are less bitter than the leaves, can be used just as you would celery stalks.



  1. In a bowl, combine the veal, egg, bread crumbs, pesto and salt. Season with pepper.
  2. With lightly oiled hands, shape each meatball using about 1 tbsp of the meat mixture. Set aside.
  3. Remove the stems from the Swiss chard. Thinly slice the stems and set aside in a bowl. Coarsely chop the leaves and set aside in another bowl.
  4. In a large non-stick skillet over high heat, brown the meatballs in the oil. Add the garlic and pine nuts. Cook for 2 minutes or until the pine nuts are golden brown. Add the chard stems and cook for about 3 minutes or until al dente. Add the chard leaves, cover and continue cooking for about 3 minutes or until wilted. Season with salt and pepper. Keep warm.
  5. Delicious served with Minute Polenta.

Good with...

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.