Stuffed Pork Meatballs

Directions

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.