Chard and minced meat roulades

Ingredients for 4 servings:

• 500 g minced meat
• 1 slice(s) of toast or 1/2 old roll
• ½ onion(s)
• 1 egg(s)
• salt and pepper
• 2 stalk(s) chard
• 1 tbsp olive oil
• nutmeg
• Garlic powder or fresh crushed garlic

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

For the meatballs: Soak toast or a roll in cold water and squeeze out excess moisture. Mix the bread mixture with the ground meat, egg, and finely diced onions, and season with salt and pepper. Form the mixture into 14-16 balls. Prepare the chard: Cut off the stalk, spread out all the leaves, and trim off the white stems. Set the stems aside (you’ll need them later for the vegetable side dish). Wash the leaves and blanch them in boiling water for about 10-15 seconds. It’s best to blanch 2-3 leaves at a time, then immediately refresh them in cold water. Pat the blanched leaves dry. For the roulades: Wrap each meatball in a chard leaf (or 2 if you have enough) and secure with a roulade pin. Heat margarine in a pan and sear the roulades on both sides. Then place the roulades in an ovenproof dish and finish cooking in the oven at 200 degrees Celsius (convection oven: 180 degrees Celsius) for about 20-30 minutes. Meanwhile, slice the chard stalks and fry them in a pan with a little olive oil. Season with salt, garlic powder, and nutmeg. Serve the roulades and chard together. This also goes well with boiled potatoes.