Moroccan · Main course
Moroccan-Jewish Swiss Chard & Meatballs
Tender meatballs simmered with silky ribbons of Swiss chard in a light lemony, garlicky broth is a green, comforting dish of the Moroccan and Sephardic table, often made for Rosh Hashana when leafy greens carry symbolic hope. The chard melts into the sauce and the meatballs stay soft and juicy.
- Prep
- 25 min
- Cook
- 40 min
- Total
- 65 min
- Serves
- 5
- Level
- Medium
Ingredients
- 500 g minced beef
- 1 slice bread, soaked and squeezed
- 1 small bunch parsley, chopped
- 1 tsp cumin, 1/2 tsp cinnamon, salt and pepper
- 800 g Swiss chard, stalks and leaves separated
- 5 garlic cloves, crushed
- 4 tbsp olive oil
- Juice of 1 lemon and 1/2 tsp turmeric
Method
- 1
Make the meatballs
Mix the mince with the soaked bread, parsley, cumin, cinnamon, salt and pepper and roll into small balls.
- 2
Start the broth
Warm the oil, cook the garlic and turmeric, add the chopped chard stalks and a cup of water and simmer 5 minutes.
- 3
Add meatballs
Slip in the meatballs, cover and simmer gently for 15 minutes, turning once.
- 4
Add the leaves
Add the shredded chard leaves and cook another 10 minutes until wilted and tender.
- 5
Finish
Stir in the lemon juice, adjust the seasoning and serve in bowls with bread.
Chef's tips
- Add the tougher chard stalks first and the leaves later so both cook to the right tenderness.
- Keep the meatballs small and handle them gently so they stay soft and don't break in the broth.
- Finish with plenty of lemon to give the green broth its characteristic bright tang.
Frequently asked questions
Why chard at Rosh Hashana?
Leafy greens like chard (and related silq) are among the symbolic New Year foods, their names and green colour tied to wishes for a good, flourishing year.
Can I use spinach instead?
Yes; spinach works, though it cooks faster and is milder. Chard's sturdier leaves and stalks give more body to the dish.