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Herbed Turkey Meatballs with Sautéed Swiss Chard

Active Time: 40-45 minutes / Cook Time: 20-25 minutes / Total Time: 1 hour-1 hour 5 minutes

Makes 4 servings

Ingredients:

  • Meatballs:
    • 1 lb. ground turkey
    • 4 scallions, very thinly sliced
    • 1 jalapeño, seeded and minced
    • 2 cloves garlic, peeled and minced
    • 1 tablespoon minced fresh ginger
    • 1/2 cup chopped cilantro, leaves and tender stems only
    • 1/4 cup finely chopped lemon verbena OR 2 tablespoons lemon zest and 1 tablespoon lime zest
    • 2 tablespoons chopped mint
    • 1/2 teaspoon fine sea salt
    • 1/4 cup coconut oil
  • Sautéed Swiss Chard:
    • 2 tablespoons coconut oil
    • 2 bunches (minus 4 leaves) Swiss chard
    • 1 small onion, peeled and thinly sliced into half-moons
    • 3 cloves garlic, peeled and minced
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon fine sea salt
    • 1/4 teaspoon ground black pepper, or to taste

Directions:

  1. Combine meatball ingredients (turkey through salt) in a medium bowl. Using 1 1/2 tablespoons per meatball, roll into balls. If the turkey is sticking to your hands, moisten hands with a little bit of water.
  2. Heat coconut oil in a large sauté pan set over medium-high heat. Place meatballs closely together in the pan. Let them stay where they are until the bottoms are deeply browned, then loosen by scraping them from the pan with a thin spatula. Flip and keep cooking and turning until most of the surfaces are browned and meatballs are cooked through, about 8-10 min. Keep warm when done.
  3. While meatballs are cooking, separate chard leaves and stems. Cut stems into 1/2” pieces. Stack and roll leaves and cut into 1/2" slices.
  4. In a medium sauté pan, heat 2 tablespoons coconut oil over medium heat. Add onion and chard stems and cook, stirring occasionally until onions begin to soften, 5-7 minutes. Stir in garlic and thyme; cook 1 minute. Add chard leaves in batches, using tongs to toss until leaves begin to wilt. Add salt and pepper.
  5. Serve 1/4 of meatballs and 1/4 of chard per person, packing the other half for lunches tomorrow.