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.
In a bowl, combine the veal, egg, bread crumbs, pesto and salt. Season with pepper.
With lightly oiled hands, shape each meatball using about 1 tbsp of the meat mixture. Set aside.
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.
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.