Swiss Chard & Pistachio Meatballs with Yogurt Sauce
Please let me introduce you to your new go-to meatballs! These Swiss chard & pistachio meatballs are bursting with flavor and have the best texture. I loved serving these meatballs alongside roasted beets, rice, and a simple Swiss chard salad. There’s simply no better way to eat all the flavors of the season than this wholesome meal right here.
For all of the parents out there with young kids give this recipe a try! My kiddos gobbled these up. I’m happy these meatballs have added nutrients from the veggies and a distinct flavor from the pistachios that makes them a crowd pleaser even for the youngsters. I hope you all enjoy these meatballs as much as we do. Serve them with the roasted beets, rice and simple chard salad for a complete meal. Oh yeah–don’t forget that tasty yogurt dipping sauce!
Swiss Chard & Pistachio Meatballs
Prep Time: 15 minutes Cook Time: 30 minutes Serves: 4
Meatballs:- 1/2 cup pistachios
- 1 cup firmly packed chopped Swiss Chard leaves
- 1/2 of a small onion, quartered
- 2 cloves of garlic, peeled
- 1 pound ground beef
- salt and pepper
- 3 tablespoons cooking fat (oil, lard, or ghee)
- 1 bunch of beets, leaves discarded and saved for another use, beets cut into 1/2 inch chunks
- 2 Tablespoons ghee or olive oil
- salt and pepper
- 1 small bunch of Swiss chard, leaves very thinly sliced
- 2 Tablespoons lemon juice
- 4 Tablespoons extra virgin olive oil
- 1/2 cup freshly grated parmesan cheese
- flakey sea salt
- 1 cup whole milk Greek Style yogurt
- 1 clove of garlic, minced
- 1 Tablespoon olive oil
- 1 Tablespoon red wine vinegar (or lemon juice)
Preparation
- Preheat the oven to 425F.
- Add the pistachios to the bowl of a food processor and pulse for a few seconds to roughly chop them. Add the chopped pistachios to a medium sized bowl. Add the chard leaves to the processor and pulse again for a few seconds to roughly chop. Add the chard to the bowl with the pistachios. Continue with the garlic and onion to form a smooth paste and add to the bowl. Add the beef and season with salt and pepper. Mix well and with wet hands shape into small patties (about 15-18 patties). Place on a baking sheet and keep to the side while you prepare your beets.
- Place the beets on a baking sheet and drizzle with melted ghee or olive oil. Sprinkle with plenty of salt and pepper and bake in the oven until fork tender and golden brown. About 25- 30 minutes. Toss halfway.
- Prepare the salad by adding the chard to a large bowl. Whisk together the lemon juice and olive oil. Drizzle over the chard and use your hands to massage it in a bit. Add the grated parmesan cheese and flakey sea salt. Keep to the side.
- Prepare the yogurt sauce by stirring everything together in a bowl. Keep to the side.
- In a large cast iron skillet over medium-high heat add a tablespoon of ghee. Place as many patties as you can fit (making sure not to overcrowd the pan) and cook for about 3 1/2 minutes per side. Continue with the remainder of the patties adding more cooking fat to the pan if necessary.
- Serve the patties with the roasted beets, chard salad, cooked rice and yogurt sauce.
Notes
Use this recipe as a guide and adjust measurments and ingredients as necessary.