Baked meatballs with swiss chard #SundaySupper

Baked Meatballs With Swiss Chard

During this time of year, fresh local produce can be hard to come by – except for dark leafy greens like Swiss chard, kale and collards. We tend to have a lot of these veggies in our crisper and I like to find ways to sneak them into everything. Like these baked meatballs with swiss chard. YUM. Scroll to the bottom for even more amazing meatball recipes for your #SundaySupper.

Baked meatballs with swiss chard #SundaySupper
Baked meatballs with swiss chard #SundaySupper

I love meatballs. Meatballs are a great party food, a great family dinner option, and they’re even delicious as leftovers. I probably never make two sets of meatballs exactly the same but I do use similar ingredients every time. First, I love to use two kinds of meat. Beef and ground pork, lamb and beef, turkey and chorizo … you get the idea. I find that if I use a flavorful pork sausage – like a chorizo or Italian sausage, it really transforms the meatballs and adds so much flavor.

After combining two kinds of meat, I always add gluten-free panko or a similar breadcrumb or even dry stuffing mix. My dad’s go-to secret ingredient was always Pepperidge Farm Stuffing. DELISH. Worcestershire sauce, barbeque sauce, ketchup, or hot sauce can add some moisture and flavor to your meatballs. Don’t use all of them at once – pick one or two. I always add an egg! If you forget the egg, your meatballs will be dry and fall apart. In my experience, you can never over season your meatballs. Even after they are rolled and on my cookie sheet, I even add a little extra coarse sea salt and fresh ground pepper to the tops of them for a little extra kick.

Baked Meatballs!
Baked Meatballs!

I used to hesitate to make meatballs because I incorrectly thought that I needed to cook them up in a frying pan. Silly me! Baked meatballs are the best! If you line a cookie pan with foil, your clean up is minimal. No grease splatter all over your cooktop, no crusty pans to clean. Pinch me.

Baked Meatballs!
5 from 6 votes

Baked Meatballs With Swiss Chard #SundaySupper

Making these baked meatballs with Swiss chard or kale is an excellent way to sneak some dark leafy greens into your Sunday Supper!
Course Dinner
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 24 meatballs
Author Erin Brighton


  • 1 lb ground beef
  • 1 lb ground pork sausage (chorizo, Italian sausage)
  • 3 to 4 cloves garlic , chopped
  • 1 small onion , chopped
  • 1/3 c breadcrumbs
  • 3 T Worcestershire sauce
  • 1/4 c barbecue sauce or ketchup
  • 1 egg
  • Salt , pepper, and other seasonings
  • 2 to 3 large leaves of swiss chard or kale


  1. Combine ground beef and ground pork in a large bowl.
  2. Add garlic, onion, breadcrumbs, Worcestershire sauce, barbecue sauce, and the egg.
  3. Removing the rib of the chard or kale, cut the greens into thin ribbons and then cut in half again.
  4. Add the chopped chard to the bowl.
  5. Using your hands, combine all the ingredients together.
  6. Line 2 cookie pans with foil.
  7. Roll meat mixture into balls. Evenly space on a cookie sheet.
  8. Sprinkle with additional salt and pepper.
  9. Cook at 400 degrees for about 40 minutes.

Need more meatball ideas??? Keep reading to find more recipes from the Sunday Supper crew!

Meatball Appetizers:

Meatball Soups:

Main Dish Meatballs:

Meatball Desserts:

Plus Buffalo Chicken Meatballs and More Amazing Meatball Recipes from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

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Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

30 thoughts on “Baked Meatballs With Swiss Chard”

  1. I love the idea of sneaking more veggies in these. I also love the idea of using stuffing mix as a binder–I’ve got some leftover from Thanksgiving that I need to do something with! Meatballs to the rescue! 🙂

    1. Thanks, Tara! They get nice and crispy on the outside but the inside says so moist from the egg, sauce, and greens!

    1. My dad swears by the herbed stuffing in the blue bag! Go for it! 🙂 He uses it in meatloaf, meatballs, and BURGERS!! Ridiculous in burgers.

    1. Thanks, Christie! I think we eat chard twice a week! LOVE it. Lucky to have it growing near us in the winter. 🙂

    1. I started doing this when my twins became meatball and meatloaf fiends years ago! Such a great way to use these veggies.

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