Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
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.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.