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Herb Meatballs and Sautéed Swiss Chard with Raisins (AIP, SCD)

  • Author: Jaime Hartman
  • Total Time: 35 mins
  • Yield: 4 servings 1x


You can use any combination of fresh leafy herbs in these meatballs. Great options include parsley, cilantro, mint, basil, tarragon, or marjoram.



For the meatballs

  • 1 cup leafy green herbs, tightly packed
  • 5 green onions
  • 1 pound ground beef
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon

For the chard

  • 1 bunch rainbow Swiss chard
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 2 tablespoons raisins
  • Salt


Make the meatballs

  1. Preheat oven to 400° F. Line a baking sheet with parchment paper.
  2. Use a small food processor to finely chop the herbs and green onions.
  3. In a medium bowl, combine herb and green onion mixture with ground beef, salt, and cinnamon. Use your hands to mix thoroughly, then roll into golf-ball sized meatballs (about 15-18 in total) and place on parchment-lined baking sheet.
  4. Bake for 20 minutes.

Make the chard

  1. Meanwhile, prepare the chard on the stovetop in a skillet or wide pot with a lid.
  2. Rinse the chard and shake off excess water, but leave it slightly wet. Cut into strips about 1-2 inches wide, including stems.
  3. Over medium-high heat, and the olive oil and the garlic and heat until garlic is sizzling and fragrant.
  4. Add raisins and damp chard. Stir and cover.
  5. Allow to cook covered for 2-3 minutes, then uncover and season to taste with salt. Cook, stirring frequently until greens are desired tenderness and any excess water has evaporated (about 2-3 minutes).
  6. Turn off heat and set aside.
  7. When meatballs and finished cooking, add them to the pot with the chard and toss to combine before serving.
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Category: Entree