- 0.5 lb 0.5 lb 0.5 lb Swiss Chard, rinsed and chopped, stems removed
- .5 cup .5 cup .5 cup Mint Leaves, measured tightly packed
- .25 tsp .25 tsp .25 tsp Granulated Garlic
- 2 tsp 2 tsp 2 tsp dried Oregano
- 1 whole 1 whole 1 whole Egg
- 3 Tbsp 3 Tbsp 3 Tbsp Blanched Almond Flour
- 4 oz 4 oz 4 oz Feta Cheese
- 1 lb 1 lb 1 lb Ground Turkey
- 0.25 cup 0.25 cup 0.25 cup Extra Virgin Olive Oil, or enough for frying
- In the bowl of a food processor fitted with the "s" blade, process the chard and mint until very finely chopped. Add the garlic, oregano, and egg and pulse a few times until combined.
- Transfer the mixture to a large mixing bowl and add the feta and turkey. Use a spoon or your hands to mix very well until it reaches a uniform texture. Use an ice cream scoop to portion the meat mixture and roll each portion between your palms to form a tight ball. Repeat until all of the meat mixture is rolled into balls.
- Preheat a heavy bottomed pan over high heat. Add enough oil to generously cover the entire base of the pan and wait a moment for the oil to heat up. Add the meatballs, leaving at least an inch between them (note: if the first meatball does not immediately start to sizzle when you put it in the pan, remove it and let the oil heat up for a little longer).
- Cook for 2-3 minutes until a crust has formed on the bottom of each meatball, then flip and cook until the other side has turned deep brown and a crust has formed.
- Reduce the head to medium/med-high, cover and cook for 5-8 minutes, or until meatballs are cooked through (firm and slightly springy when you press down on them).
- Cover a large dinner plate with 2-3 layers of paper towels, and transfer the meatballs to the prepared plate to drain excess oil from them before serving.
You can use beef, pork or a combination of both if you want, instead of the turkey. Yield: 12-15 meatballs Store leftovers in an airtight container in the refrigerator for up to 5 days.