These fat, moist meatballs pack a huge serving of veggies in every bite!
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 15 meatballs
- 1 bunch chard ~ 1/2 lb, washed and stems discarded
- 1/2 cup fresh mint leaves tightly packed
- 1/4 teaspoon granulated garlic
- 2 teaspoons dried oregano
- 1 large egg
- 3 Tablespoons almond flour
- 4 ounces finely crumbled feta cheese
- 1 lb ground turkey not too lean
- Olive oil for frying
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).
Cook for 2-3 minutes until a crust has formed on the bottom of each meatball, then flip and cook until the other side has turned deep brown and a crust has formed.
Reduce the head to medium/med-high, cover and cook for 5-8 minutes, or until meatballs are cooked through (firm and slightly springy when you press down on them).
Cover a large dinner plate with 2-3 layers of paper towels, and transfer the meatballs to the prepared plate to drain excess oil from them before serving.
- You can use beef, pork or a combination of both if you want, instead of the turkey.
- Yield: 12-15 meatballs
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Calories: 72kcal | Carbohydrates: 1g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 147mg | Potassium: 186mg | Vitamin A: 27% | Vitamin C: 7.9% | Calcium: 6.1% | Iron: 5.2%