Veal Meatballs with Swiss Chard
40 MIN
15 MIN

Veal Meatballs with Swiss Chard


  • 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


  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.