skish
IT

Veal and ricotta meatballs with tomato sauce and chard

Very delicate baked meatballs with sautéed leafy greens.

  • 40 min
  • 1 serving
  • Italian cuisine
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Veal and ricotta meatballs with tomato sauce and chard

Per serving

Calories
661 kcal
Protein
40.4 g
Carbohydrates
42.6 g
Fat
37 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Ground veal130 g
  • Ricotta40 g
  • Breadcrumbs10 g
  • Grana Padano8 g
  • Tomato sauce120 g
  • Swiss chard200 g
  • Whole wheat bread40 g
  • Extra virgin olive oil10 g
  • Nutmeg1 pinch
  • Saltto taste
  • Black pepperto taste

Contains: gluten, lactose,

Method

  1. Preheat the oven to 190 °C (conventional). In a bowl mix the mince with the ricotta, breadcrumbs, grated Grana, nutmeg, salt and pepper and shape 6 meatballs.
  2. Pour the tomato sauce into a small baking dish, lay the meatballs on top and bake for 20 minutes, until firm and the sauce is bubbling at the edges.
  3. Meanwhile bring a pan of salted water to the boil; wash the chard, cut the stalks into small pieces and the leaves into strips and boil for 4 minutes, until tender; drain and squeeze.
  4. Heat the oil in a frying pan over medium heat and sauté the chard for 2–3 minutes; season with salt.
  5. Serve the meatballs with their sauce, the chard and the wholemeal bread.

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