recipes:meatballs-with-chard-and-red-crema
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!Meatballs with Chard and Red Pepper Crema
| 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 |
- 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.
- Cook
- 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.
recipes/meatballs-with-chard-and-red-crema.1624560333.txt.gz · Last modified: 2021/06/24 14:45 by sking
