French minced chard balls

Ingredients for 4 servings:

• 500 g chard
• Salt
• 1 onion(s)
• 2 garlic cloves
• 1 bunch of mixed herbs, e.g. chervil, parsley, mint
• 500 g minced meat, mixed
• 2 eggs
• 4 tbsp breadcrumbs
• pepper
• nutmeg
• 16 sage leaves
• 2 tbsp olive oil
• ⅛ liter white wine, dry

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

Wash and trim the chard. Bring a wide pan of salted water to a boil. Add the chard and boil briskly for about 2 minutes, until the leaves are soft. Cool in a sieve and drain. Preheat the oven to 180°C. Squeeze the chard well and finely chop. Peel and finely dice the onion and garlic. Wash the mixed herbs and shake dry. Pluck the leaves from the stems and finely chop. Combine all of these ingredients in a bowl with the minced meat, eggs, and breadcrumbs. Season with salt, pepper, and nutmeg and knead with your hands until the mixture holds together. Form the meat dough into about 16 balls and place them side by side in an ovenproof dish. Wash the sage and pat dry. Top each meatball with a sage leaf. Drizzle with oil and pour the wine onto the sides. Roast the meatballs on the middle rack of the oven for 35-40 minutes until golden brown. Serve with baked French-style herb potatoes.