Meatballs with Chard and Red Pepper Crema

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
¼	cup	Sub: Smooth peanut butter
1	tsp	Lemon juice
¼	tsp	Granulated garlic
¼	tsp	Salt

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