Super moist and tender—these beef and chard meatballs are a simple way to add greens to a family favorite. The sautéed chard melts into the meat mixture, keeping the meatballs juicy and adding subtle, savory flavor. Best of all, kids often won’t notice the veggies when served with pasta and sauce.
This recipe is adapted from Mario Batali’s America Farm to Table. I’ve adjusted the seasonings and technique to suit everyday cooking, but the core idea remains: fold wholesome greens into your meatballs whenever you can for better texture and nutrition.
- Preheat oven to 475°F.
- In a large sauté pan, heat the oil over medium-high heat.
- Add the onion and sliced garlic and sauté briefly.
- Stir in the swiss chard and season with salt.
- Cover and cook for 5 minutes, until the chard softens.
- Remove the lid, stir and cook another 8–9 minutes until the chard is very tender.
- Set the chard aside to cool, then chop finely.
- Press the chopped chard between two plates to remove excess moisture.
- In a large bowl, combine the drained chard with the remaining ingredients and mix lightly until just combined.
Seasoning note
Mario suggests a full teaspoon of red pepper flakes, but that can be quite spicy for many palates and children. Try 1/4 teaspoon or just a pinch to start, or omit entirely if serving little ones. The flavors of the chard, garlic and herbs are plenty delicious on their own.
- Form the mixture into golf ball–sized meatballs and arrange them in a shallow casserole dish.
- Roast the meatballs at 475°F until dark golden brown, about 15 minutes.
- Transfer the roasted meatballs to simmer in marinara or tomato sauce for about 45 minutes to finish cooking and absorb flavor.
- Serve over pasta or as an appetizer with crusty bread.
Serving suggestions
After simmering in a rich red sauce, these meatballs are wonderful piled on pasta and finished with freshly grated Parmigiano-Reggiano. They also make a hearty appetizer—serve a few with warm crusty bread for dipping.
Leftovers keep well in the refrigerator and taste even better the next day as the sauce continues to deepen.
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, peeled and thinly sliced
- 1 pound trimmed swiss chard, stems and leaves cut into 1/4″ pieces
- 2 cups coarse fresh bread crumbs, lightly toasted
- 1 pound ground beef
- 1 pound mild chicken sausage, removed from casing and broken into pieces
- 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
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Preheat oven to 475°F.
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Heat the oil in a large sauté pan over medium-high heat. Add the onion and sliced garlic and cook until softened. Add the chard and salt, cover and cook 5 minutes.
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Uncover and continue cooking 8–9 minutes until very tender. Cool, chop finely and press between plates to remove excess moisture.
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In a large bowl, combine the drained chard with the remaining ingredients. Mix gently until just combined.
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Shape into golf ball–size meatballs and arrange in a shallow casserole. Roast 15 minutes, until dark golden.
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Simmer the roasted meatballs in marinara or tomato sauce for about 45 minutes. Serve with pasta or crusty bread.
Disclosure: Some images or product mentions in the original post may have included affiliate links. This rewritten version does not add or change any external links or endorsements.