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

Veal Meatballs with Swiss Chard

Preparation
40 MIN
Cooking
15 MIN
Servings
6

Ingredients

Preparation

  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.

Login

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