To make the meatballs, preheat the oven to 400 degrees F. In a small bowl, combine the breadcrumbs and milk and let stand 5 minutes. In a large bowl, combine the pork and veal, soaked breadcrumbs, cheese, garlic, parsley, wine, 1/4 teaspoon salt, and pepper to taste. Add the egg and mix thoroughly. Form into 18 medium or 24 small meatballs and arrange them on an ungreased rimmed baking sheet. Bake, turning the meatballs once, until browned on both sides, about 30 minutes.
To make the sauce, in a large frying pan over medium-low heat, warm the garlic in the olive oil, stirring often, until it begins to release its fragrance, about 3 minutes. Stir in the chard stems, raise the heat to medium, and cook until softened, about 5 minutes. Add the leaves and any water still clinging to them, cover, and cook until wilted, about 5 minutes. Add 1/2 teaspoon and the red pepper flakes and cook, uncovered, until the chard is tender, about 15 minutes.
Stir in the raisins and 1/2 cup water. Cover and cook until the raisins are softened, about 5 minutes. Add the tomato sauce and bring to a simmer. Reduce the heat to medium-low, add the meatballs, cover, and simmer gently so the meatballs will absorb some of the sauce, about 10 minutes. Taste and add additional salt if you like.
Scoop the meatballs into a swerving bowl or individual bowls, top with the sauce, and serve.
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|Serving Size: 1 Serving (7588g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3397 (42%)|
|Amt Per Serving||% DV|
|Total Fat 377.5g||503 %|
|Saturated Fat 108.6g||543 %|
|Monounsaturated Fat 167.4g|
|Polyunsanturated Fat 42.4g|
|Cholesterol 858.4mg||264 %|
|Sodium 43691.1mg||1507 %|
|Potassium 23270.8mg||612 %|
|Total Carbohydrate 903.1g||266 %|
|Dietary Fiber 127.4g||510 %|
|Sugars, other 775.7g|
|Protein 341g||487 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 8164
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