These fat, moist meatballs pack a huge serving of veggies in every bite!
In the bowl of a food processor fitted with the "s" blade, process the chard and mint until very finely chopped.
Add the garlic, oregano, and egg and pulse a few times until combined.
Transfer the mixture to a large mixing bowl and add the feta and turkey.
Use a spoon or your hands to mix very well until it reaches a uniform texture.
Use an ice cream scoop to portion the meat mixture and roll each portion between your palms to form a tight ball. Repeat until all of the meat mixture is rolled into balls.
Preheat a heavy bottomed pan over high heat. Add enough oil to generously cover the entire base of the pan and wait a moment for the oil to heat up.
Add the meatballs, leaving at least an inch between them (note: if the first meatball does not immediately start to sizzle when you put it in the pan, remove it and let the oil heat up for a little longer).