Veal Meatballs with Swiss Chard

Name: Veal Meatballs with Swiss Chard
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: 1 lb (454 g) lean ground veal; 1 egg, lightly beaten; 1/4 cup (30 g) bread crumbs; 2 tbsp (30 ml) sun-dried tomato pesto; 1/4 tsp salt; 2 bunches Swiss chard, about 14 oz (400 g) each; 2 tbsp (30 ml) olive oil; 6 cloves garlic, chopped; 1/4 cup (30 g) pine nuts; Salt and pepper

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Preparation 40 min
Cooking 15 min
Servings 6

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.

Featured in RICARDO Magazine FALL 2016 (p. 55)

Ingredients

- 1 lb (454 g) lean ground veal
- 1 egg, lightly beaten
- 1/4 cup (30 g) bread crumbs
- 2 tbsp (30 ml) sun-dried tomato pesto
- 1/4 tsp salt
- 2 bunches Swiss chard, about 14 oz (400 g) each
- 2 tbsp (30 ml) olive oil
- 6 cloves garlic, chopped
- 1/4 cup (30 g) pine nuts
- Salt and pepper

Preparation

- 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.
- Delicious served with Minute Polenta.

Veal Meatballs with Swiss Chard

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