Stuffed Pork Meatballs



  • 1 1/2 pounds ground pork (96 percent lean)
  • 1/4 cup plain breadcrumbs
  • 1/4 cup whole milk
  • 1 tablespoon dried basil
  • 1 tablespoon garlic powder
  • 1 tablespoon dried oregano
  • 1/2 tablespoon kosher salt (plus more for seasoning)
  • 2 tablespoons olive oil
  • 10 green chard leaves (ribs removed, roughly chopped, 4 1/2 to 5 cups)
  • salt
  • pepper
  • 1/4 cup chèvre (fresh goat cheese)


  1. Preheat the oven to 350 degrees F.
  2. Meanwhile, in a large bowl, combine pork, bread crumbs, milk, basil, garlic powder, oregano and salt, mixing until well incorporated. Divide mixture evenly into 8 rough patties, about 3 inches across, and set aside.
  3. In a medium skillet over medium heat, warm olive oil. Add chard, season with salt and pepper, and cook, stirring occasionally, until chard is tender, about 3 minutes. Remove from heat.
  4. Spoon chard evenly onto 4 of patties, leaving a 1/2-inch border around edges, then top each with 1 tablespoon chèvre. Top with remaining 4 patties. Seal edges of each patty “sandwich,” then gently form sandwiches into balls.
  5. Arrange meatballs on a non-stick rimmed baking sheet and bake until the internal temperature is 160 degrees F., 40 to 45 minutes.
  6. Remove from the oven and let rest for 3 minutes before serving.
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