Beef and Chard Meatballs
Start by chopping the chard into thin slices then transfer them to a bowl. Add the boiling water and mix well. Set aside.Meanwhile, into a saucepan, add the olive oil and the rice, mix well and add the water and the salt. Mix lightly. Close the pan and let it cook until water fully evaporates.After that, add the ground beef, the chopped onion and the crushed garlic clovez, add the cooked rice and the previously strained chard slices. Add the egg and season with salt and black pepper. Mix very well until combined.After doing that, get small amounts of this mixture and slightly squeeze them by hand into meatballs. Repeat this process until you’ve used up all the meat. It made 10 meatballs here.Put the bread flour on a plate and coat each meatball in it until well-covered.Now get a baking sheet and grease it with some olive oil. Then put the meatballs in the baking sheet and add a drizzle of olive oil over each of them.Take the baking sheet to a preheated oven at 180°C (356°F) and let it bake for about 30 minutes. Baking time may vary according to the power of your oven.Now, into a bowl, add the table cream, the water and mix well until the table cream fully dissolves.To make the sauce, into a saucepan add 1 tablespoon of olive oil, add the onion, the garlic and mix until golden. Add the grated carrot and sauté for 3 minutes. Finally, add the table cream mixture and season with salt and a pinch of black pepper, mix well and cook it to a boil.After that, turn off the heat and transfer this sauce to the baking sheet, pouring it over the meatballs.Finally, take it back to the preheated oven at 180°C (356°F) and let it bake for about 30 minutes.Top with some parsley to taste.Serve.
Ingredientes
- 150g Chopped Chard
- 500ml of Boiling Water
- 500g of Ground Beef
- ½ Chopped Onion
- 2 Crushed Garlic Cloves
- 1 Egg
- 1 ½ Teaspoons of Salt
- A Pinch of Black Pepper
- 100g of Bread Flour
- Parsley To Taste
Rice
- ½ Cup of White Rice
- 1 Tablespoon of Olive Oil
- 1 Cup of Water (200ml)
- ½ Teaspoon of Salt
Sauce
- 200g of Table Cream
- 500ml of Water
- ½ Chopped Onion
- 2 Crushed Garlic Cloves
- 1 Grated Carrot
- ½ Teaspoon of Salt
- A Pinch of Black Pepper
Modo de Fazer
Start by chopping the chard into thin slices then transfer them to a bowl. Add the boiling water and mix well. Set aside.
Meanwhile, into a saucepan, add the olive oil and the rice, mix well and add the water and the salt. Mix lightly. Close the pan and let it cook until water fully evaporates.
After that, add the ground beef, the chopped onion and the crushed garlic clovez, add the cooked rice and the previously strained chard slices. Add the egg and season with salt and black pepper. Mix very well until combined.
After doing that, get small amounts of this mixture and slightly squeeze them by hand into meatballs. Repeat this process until you’ve used up all the meat. It made 10 meatballs here.
Put the bread flour on a plate and coat each meatball in it until well-covered.
Now get a baking sheet and grease it with some olive oil. Then put the meatballs in the baking sheet and add a drizzle of olive oil over each of them.
Take the baking sheet to a preheated oven at 180°C (356°F) and let it bake for about 30 minutes. Baking time may vary according to the power of your oven.
Now, into a bowl, add the table cream, the water and mix well until the table cream fully dissolves.
To make the sauce, into a saucepan add 1 tablespoon of olive oil, add the onion, the garlic and mix until golden. Add the grated carrot and sauté for 3 minutes. Finally, add the table cream mixture and season with salt and a pinch of black pepper, mix well and cook it to a boil.
After that, turn off the heat and transfer this sauce to the baking sheet, pouring it over the meatballs.
Finally, take it back to the preheated oven at 180°C (356°F) and let it bake for about 30 minutes.
Top with some parsley to taste.
Serve.
