Steven King

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====== Meatballs with Chard and Red Pepper Crema ======
{{tag>Recipe GroundMeat LowCarb 5}}

|  2  | Servings |

^  Qty  ^ Unit ^ Ingredient ^
|  10  | oz | Ground Beef |
|  3  | tbsp | Flaxseed meal (14 g) |
|  1  | tsp | Granulated garlic |
|  1  | tsp | Coriander |
|  1  | tbsp | Cumin |
|  ¼  | cup | Currants (21 g) |
|  1  | med | Onion (215 g whole) |
|  1  | ea | Egg |
|  ¼  | cup | Bread crumbs |
|  1  | bunch | Chard (310 g whole) |
|  1  | ea | Lemon |
|  2  | ea | Garlic cloves |
|  ¼  | cup | Roasted red peppers |
|  ¼  | cup | Cashew nut butter |
| ::: | ::: ^ Sub: Smooth peanut butter |
|  1  | tsp | Lemon juice |
|  ¼  | tsp | Granulated garlic |
|  ¼  | tsp | Salt |

  - Prep
    - Break ground beef into small pieces and put into the freezer for 5 minutes, then transfer to refrigerator.
    - Soak currants in hot tap water for at least 5 minutes
    - Thinly slice ½ cup of onion (55 g) and mince ¼ cup of onion (42 g).  Don't cut yourself.
    - Beat the egg.
    - Separate the chard leaves and stems.  Tear the leaves into bite sized pieces and wash.  Thinly slice the stems.
    - Juice half the lemon, and cut remaining half into wedges.
    - Mince 1 tbsp of garlic.
    - Mince red peppers very fine
  - Cook
    - Crema
      - Combine red peppers, cashew butter, lemon juice (1 tsp, save remainder for chard), granulated garlic, and salt
    - Meatballs
      - Combine beef, flaxseed, spices, currants, and onion and gently toss to coat the beef.
      - Add egg and gently toss to coat.
      - Add breadcrumbs as needed to get the right consistency.
      - Wet a plate.  Scoop out portions of meatball mix.  With wet hands, smooth surface of meatballs.
      - Cook in a hot oiled pan.  4 minutes on first side to brown.  Then turn over and brown for 2 minutes (covered).  Add a little water to steam and continue to cook covered for 2 more minutes.  Remove to a bowl.
    - Chard
      - Add chard stems and onions to pan (and oil if necessary.  Cook for 3 to 5 minutes (until softened).
      - Add chard leaves, lemon juice, salt and pepper to the pan (add oil if necessary).  Cook until wilted and soft (2 to 3 minutes).
      - Add garlic and cook until fragrant (1 minute)
    - Serve meatballs over chard.  Gently smash each meatball and top with a dollop of crema
Steven King

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