Mark Bittman's No-Roll Meatballs Recipe
Total time: 25 minutes
In a large skillet, heat 2 Tbsp. vegetable oil over medium-high heat. Add thinly sliced stems of Swiss chard and cook, stirring occasionally until they begin to soften, 3 to 5 minutes. Add chopped chard leaves in batches and season with salt and ground black pepper. Cook, stirring occasionally, until leaves wilt and stems are nearly tender, 5 minutes. Transfer to a plate and cover.
In a food processor fitted with a metal blade, combine chopped onion, garlic and parsley leaves; and pulse until finely chopped. Transfer to a large bowl and mix with ground beef, beaten egg, bread crumbs, and 1 tsp. each smoked paprika, salt, and ground black pepper.
Wipe out skillet and heat 2 Tbsp. vegetable oil over medium-high heat. Using 2 spoons, scoop meat mixture into rounds, and drop them in the skillet as you go. Cook, turning occasionally, until browned and cooked through, 10 to 12 minutes. Serve over reserved chard.