I’ve always been a lover of meatballs. They are awesome in Italian food, awesome in soups, awesome in sandwiches, awesome in ethnic food, and awesome all on their own. I originally intended to make these meatballs to go in a simple soup but I decided I was too hot for this. For some reason I got the great idea to harvest all of our garden swiss chard and kale and prepare it to be frozen for the winter months. Of course this is after having an early morning taking Cia to school, doing an intense leg lifting session, a total body HIIT session, and a wild playground outing with the kids. Sometimes I’m not sure where my head is at. After spending over an hour cleaning and chopping chard I still had to blanch it, dry it, pack it, and then do the same with the kale. My back was pretty over it by the time I finished and I had little motivation to cook anything else. But with two kids looking at me for dinner I knew there was no option. Thankfully after a refreshing shower I mustered a bit of energy and whipped these up.
Meatballs take minimal effort to throw together and if you bake them, well there’s really no work involved. I used plenty fresh parsley and purple basil from the garden giving these meatballs lots of flavor. I served them with a quick orzo pasta, cooked with my kids in mind. Onion and garlic sautéed with julienned zucchini and fennel served with plenty of fresh grated pecorino. An easy creation after a long day!