Preheat the oven to 180° Celsius.
Heat the olive oil in a pan and lightly sauté the onions for a few
minutes until they are translucent, take care that they do not brown.
Add the garlic and chard and gently cook until the chard has wilted.
Set aside to cool.
In a mixing bowl, mash together the mince, egg, flour, parmesan cheese,
nutmeg and salt and pepper. Add the spinach and onion mixture mix well.
The best way to do this is with your hands. If you don’t blend it all
together well enough the meatballs will separate. If you find the
mixture is too sticky, add another spoon of flour. Place in the fridge
to cool for a bit. Remove and roll into balls about the size of a golf
Heat another spoon of olive oil in the pan and add the tomato sauce.
Add some oregano and season to taste and heat the sauce through.
Ladle a few spoonfuls onto the base of an ovenproof dish. Place the
meatballs onto the sauce and ladle the rest of the sauce over the top.
Sprinkle with parmesan cheese, mozzarella, some oregano and black
Bake for about 20 minutes.To view this blog click here.