Super moist and tender—these meatballs get their richness from sautéed greens. The best part: kids often won’t notice the veggies hidden in the mix, making these Beef & Chard Meatballs a great way to add wholesome greens to a family favorite.
This recipe is adapted from Mario Batali’s book America Farm to Table. I’ve made a few tweaks, but the idea stays the same: adding nutrient-dense greens to meatballs boosts flavor and texture while sneaking in extra vegetables.
- Preheat oven to 475°F.
- In a large sauté pan, heat the oil over medium-high heat.
- Stir in the onion and sliced garlic.
- Add the Swiss chard and season with salt.
- Cover and cook 5 minutes, or until the chard softens.
- Uncover and continue stirring, cooking 8–9 more minutes until the chard is very tender.
- Set aside to cool, then chop finely. Press between two plates to remove excess moisture.
- In a large bowl, combine the cooled chopped chard with the remaining ingredients and mix lightly until just combined.
Seasoning note
Mario’s original calls for a full teaspoon of red pepper flakes. If you prefer milder heat—especially when serving children—use 1/4 teaspoon, a pinch, or omit altogether.
- Form the mixture into golf ball–sized meatballs and arrange in a shallow casserole dish.
- Roast until dark golden brown, about 15 minutes.
- Simmer the baked meatballs in marinara or tomato sauce about 45 minutes to meld flavors.
- Serve over pasta or as an appetizer with crusty bread.
Serve them your way
After simmering in sauce, these meatballs are perfect as an appetizer with crusty bread or piled atop your favorite pasta. A finish of freshly grated Parmigiano-Reggiano is always welcome.
Beef & Chard Meatballs
Adapted from Mario Batali’s America Farm to Table
Packed with flavor and texture.
Ingredients
- 1/4 cup extra virgin olive oil
- 1 medium red onion, halved and cut into 1/3″ slices
- 3 garlic cloves, thinly sliced
- 1 pound trimmed Swiss chard, stems and leaves cut into 1/4″ pieces
- 2 cups coarse fresh breadcrumbs, lightly toasted
- 1 pound ground beef
- 1 pound mild chicken sausage, removed from casing
- 1/2 cup milk
- 2 large eggs, lightly beaten
- 4 garlic cloves, peeled and grated
- 2 tablespoons chopped fresh marjoram
- 1/4 teaspoon red pepper flakes (optional)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- your favorite marinara or tomato sauce (for simmering)
Instructions
-
Preheat oven to 475°F.
-
Heat oil in a large sauté pan over medium-high heat. Add onion and sliced garlic, then the Swiss chard. Season with salt, cover, and cook 5 minutes until softened.
-
Uncover and cook 8–9 more minutes, stirring, until the chard is very tender. Cool, chop finely, and press between plates to remove excess moisture.
-
Combine the chopped chard with the remaining ingredients in a large bowl and mix lightly until just combined.
-
Form into golf ball–size meatballs and arrange in a shallow casserole. Roast about 15 minutes, until dark golden brown.
-
Simmer the baked meatballs in marinara or tomato sauce for about 45 minutes. Serve with pasta or crusty bread.
Disclosure: Some links in the original recipe may have been affiliate links. This text contains no additional affiliate links or endorsements.
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