Meatballs in Swiss Chard-Tomato Sauce

 This recipe is adapted from Domenica Marchetti's "Rustic Italian: Simple Authentic Recipes for Everyday Cooking". My husband picked up this book a while ago and we have been trying out recipes ever since, some of them quite a few times. This recipe is the first one we made and we fell in love with it. I added my own twist to the recipe by combining different kinds of meats - I tried lamb, veal and pork in different combinations - pairing the meat with different greens - spinach was the runner up. This version is by far the family favourite.

 

Meatballs in Swiss Chard-Tomato Sauce

(Polpette in Sugo con la Bietola)

 

Ingredients:

For the meatballs

1 cup fresh bread crumbs

2 tablespoons milk

375 grams ground lamb

375 grams ground veal

2 tablespoons freshly grated Romano cheese

2 medium cloves garlic, minced

2 tablespoons minced flat-leaf parsley

3 tablespoons red wine

1/4 teaspoon salt

Freshly ground black pepper

1 large egg, lightly beaten

For the sauce

2 tablespoons extra-virgin olive oil

2 medium cloves garlic, very thinly sliced

1 pound Swiss chard, rinsed but not dried, stems removed, leaves shredded

1/2 teaspoon salt, or to taste

Pinch crushed red pepper flakes

1/4 cup golden raisins

1 cup vegetable stock 

1 large tomato, peeled and coarsly chopped

2 cups plain tomato sauce, preferably homemade

½ cup red wine

Directions:

Preheat the oven to 400F. Line a rimmed baking sheet with parchment paper.

Combine the lamb and veal, bread crumbs, cheese, garlic, parsley, wine, milk, salt and the pepper to taste in a large mixing bowl. Add the egg and mix to incorporate thoroughly. Use clean, dampened hands to form into 24 small meatballs (about the size of a golf ball) and arrange them on the lined baking sheet. Bake for about 30 minutes, turning the meatballs until browned all over.

While the meatballs are baking, prepare the sauce. Heat the oil and garlic in a large skillet over medium-low heat; cook for about 3 minutes, stirring often, until the garlic becomes fragrant. Stir in the chard leaves and any water still clinging to them; cover and cook for about 5 minutes until wilted. Add the 1/2 teaspoon salt and the crushed red pepper flakes; cook, uncovered, for about 15 minutes or until all the chard is tender.

Stir in the raisins and stock. Cover and cook for about 5 minutes until the raisins are softened, then add the tomato sauce and the wine; once the mixture starts bubbling at the edges, reduce the heat to medium-low, then add the meatballs, cover and cook gently for about 10 minutes so the meatballs can absorb some of the sauce. Taste and adjust seasoning as needed. To serve, scoop the meatballs into bowls and top with the sauce.