John Myers
Braised Swiss Chard Packets and Meatballs on Tomato Sauce
The perfect braised swiss chard packets and meatballs on tomato sauce recipe with a picture and simple step-by-step instructions.
- 16 Fresh chard or 2 chard bushes
- 2 Pc. Diced onion
- 2 Pc. Chopped garlic
- 1 kl. Chilli pod
- 4 tbsp Olive oil
- 1 tbsp Sugar
- 2 Cans Peeled tomatoes, diced (800 g EW)
- 8 Or 8 fresh tomatoes, peeled and finely diced
- 100 ml Red wine
- 1 tbsp Butter
- 1 tbsp Vegetable extract
- 1 tbsp Tomato paste
- Sweet paprika
- Hot pepper
- Black pepper from the mill
- Sea salt from the mill
- 200 ml Chicken broth or vegetable broth
- 1 tbsp Sugar
- 6 Stems Chopped parsley until smooth
- 75 g Mild black olives (pitted) or green olives
- 500 g Mixed minced meat
- 4 tbsp Greek cream yogurt (10% fat), lean yogurt is also possible
- 0,5 tsp Cinnamon powder
- 1 tsp Ginger paste
- 125 g Basmati rice
- 180 ml Salted water
- Cut the chard stalks from the leaves in a wedge shape.
- Wash the leaves and allow them to drain, use the stems for other purposes.
- Blanch the leaves in boiling salted water for 2 minutes, quench and drain.
- Pat the leaves dry with a kitchen towel.
- Peel and finely dice the onions, finely dice the chilli pod, peel the garlic and cut into thin slices.
- Heat the olive oil in an ovenproof saucepan with a lid. Caramelize 1 tablespoon of sugar, sauté onions and garlic in it. Sweat the vegetable extract and tomato paste and deglaze with red wine. Let it reduce.
- Add tomatoes, coarsely crush with a wooden spoon. Add the stock, sweet with paprika powder, hot paprika powder, salt, pepper and season.
- Cover and bring to the boil over medium heat. Pluck the parsley leaves and chop finely.
- Roughly chop the olives.
- Mix the mince with the yogurt, olives and parsley. Season well with hot paprika, salt, black pepper and cinnamon.
- Mix in the uncooked rice.
- Place 2 chard leaves on top of each other on a kitchen towel.
- Divide the mince into 8 portions. Spread 1 portion of minced meat on the lower third of the chard leaves. Fold the long sides of the chard leaves over the filling.
- Roll up the chard leaves from the lower filled third.
- Place the chard packets side by side in the saucepan, spread the butter on the packets and cook covered in the hot oven at 200 ° C on the middle rack for 30–40 minutes.
- Arrange the chard packets with the sauce, drizzle with a little olive oil and serve.
- I pre-cooked the rice a little. So I was on the safe side.
- Tip 18: You can also get Pak Choi in the Asia store and do the same if you don’t get Swiss chard.
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