Yields 30 to 34 meatballs
Roasting Oven Environment
- 10 ounces Swiss chard about 1 bunch, tough stems removed, roughly chopped
- ¾ cup soft bread, torn into pieces
- ½ cup milk
- 1 ½ pounds boar, cut into 1 inch pieces
- 4 ounces pancetta, diced
- ¾ cup parmesan cheese
- 1 egg
- 1 clove garlic, chopped
- 1 tablespoon finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh parsley
- pinch of red pepper flakes
- ¼ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
For the coating:
- 1 egg lightly beaten
- 1 ½ cup panko
- 2 Tablespoons extra virgin olive oil
Blanch chard in boiling salted water for 3-4 minutes. Strain and rinse under cold water. When cool enough to handle, squeeze out all excess water and set aside.
Place bread in small bowl, pour in milk, stir to combine and set aside. Combine all ingredients except for the bread in the work bowl of a food processor. Pulse until the mixture resembles ground beef. Place mixture into a bowl. Squeeze bread to remove milk and add the bread to the meat. Gently stir until fully combined. Refrigerate meatball mixture for one hour.
Form meatballs into 1 to 1 ½ inch diameter. You should have about 30-34 meatballs.
Dip meatballs into beaten egg mixture and then coat in the panko. Place on a sheet pan coated with 2 tablespoons of oil and roast in oven for 15 to 18 minutes, turning as needed, until fully cooked and nicely browned.