Recipe adapted from Genius Kitchen

These looked really yummy. I love meatballs, and the idea of a meatless meatball actually sounds like fun, especially since spinach goes so nicely with pasta and tomato sauce.  I was thinking it would be really nice to mix the spinach and the chard.  The original recipe calls for frozen spinach so I have adjusted this to make it work with fresh.

20 oz of chopped Spinach and Chard

3/4 cup Butter, softened

2 cups Herb-Seasoned Stuffing Crumbs

1 cup Parmesan Cheese, fresh grated

2 TB finely minced Onion

1/4 tsp Salt

4 large Eggs

1/2 tsp Black Pepper

1/4 tsp Nutmeg

Cook the spinach and chard until tender.  Drain in a colander, pressing to squeeze out as much liquid as possible.  In a large bowl, combine the warm spinach/chard with the softened butter.  Add the stuffing crumbs, Parmesan cheese and minced onion; mix well.  At this point, before you add the eggs, taste and add salt, pepper and nutmeg.  The amount of salt will depend on the saltiness of the stuffing crumbs.  In a small bowl, whisk the eggs lightly.  Add the eggs to the mixture; blend thoroughly.  Chill the mixture for about 30 minutes.  Heat the oven to 350 F.  Line a large rimmed baking sheet with parchment paper, or brush with a little olive oil.  Using a rounded teaspoon or small cookie scoop, shape the mixture into small balls.  If it is sticking to your hands, dampen them with water as you work.  Put fine dry bread crumbs in a plate or bowl, if using.  Roll the balls in the breadcrumbs until they are lightly coated.  Arrange the balls on the prepared baking sheets.  Leave about 1/2” between the ball (they don’t spread).  Bake in the preheated oven for about 15 to 20 minutes, or until they feel firm to the touch.  You can serve these as an appetizer, or in a pasta dish with red sauce.