Adapted from Mario Batali's America Farm to Table
Packed with flavor & texture.
Preheat oven to 475°F.
In a large sauté pan, heat the oil over medium-high heat. Stir in the onion and garlic. Add the swiss chard and season with salt. Cover and cook for 5 minutes, or until the chard softens.
Uncover the chard. Stir and cook for 8 to 9 minutes longer until chard is very tender. Set aside to cool. Chop well then place between two plates to press out any excess moisture.
In a large bowl, combine the swiss chard along with the remaining ingredients. Mix lightly until just combined.
Form into golf ball-size meatballs and place in a shallow casserole dish. Roast meatballs until dark golden brown, about 15 minutes.
Simmer baked meatballs in marinara or tomato sauce for about 45 minutes. Serve with your favorite pasta.