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Meatballs With Sautéed Chard

Meatballs With Sauteed Chard
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Serves 4| Hands-On Time: | Total Time:



  1. Heat broiler. In a large bowl, combine the pork, pine nuts, currants, cinnamon, 1 teaspoon salt, and ¼ teaspoon pepper.
  2. Form the mixture into 20 walnut-size meatballs and place on a foil-lined baking sheet. Broil, turning once, until cooked through, 6 to 8 minutes.
  3. Meanwhile, heat the oil in a large saucepan over medium heat. Cook the garlic, stirring, until golden, 1 to 2 minutes.
  4. Add the chard, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing, until wilted. Serve with the meatballs and bread.
By October, 2009

Nutritional Information

  • Per Serving
  • Calories 509
  • Fat 39g
  • Sat Fat 12g
  • Cholesterol 102mg
  • Sodium 1,169mg
  • Protein 29g
  • Carbohydrate 11g
  • Fiber 5g
What does this mean? See Nutrition 101 .

Quick Tip

You can use spinach in place of the chard in this hearty dish. 

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.