Summary

Ingredients

• 500 g Swiss chard
• salt
• 1 onion (s)
• 2 cloves garlic)
• 1 bunch herbs, mixed, e.g. chervil, parsley, mint
• 500 g minced meat, mixed
• 2 egg (s)
• 4 tablespoon breadcrumbs
• pepper
• nutmeg
• 16 leaves sage
• 2 tablespoon olive oil
• liter ⅛ white wine, dry

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Instructions

1. Wash and clean the chard. Bring the salted water to the boil in a large saucepan. Put in the chard and cook for about 2 minutes until the leaves are soft. Rinse in a colander and drain.
2. Preheat the oven to 180 ° C.
3. Squeeze the chard well and cut finely. Peel onion and garlic and chop finely. Wash the mixed herbs and shake dry. Pluck the leaves from the stems, cut finely. Put all these ingredients in a bowl with the minced meat, eggs and breadcrumbs. Season with salt, pepper and nutmeg and knead with your hands until the mixture sticks together.
4. Shape the meat dough into approx. 16 balls and place them next to each other in an ovenproof dish. Wash the sage and pat dry. Top each meatball with 1 sage leaf. Drizzle over the oil, pour the wine on the side. Fry the balls on the middle rack of the oven for 35-40 minutes until they are brown.
5. Serve with baked French-style herb potatoes.