Stuffed Pork Meatballs

• 1 1/2 pounds ground pork 96 percent lean
• 1/4 cup plain breadcrumbs
• 1/4 cup whole milk
• 1 tablespoon dried basil
• 1 tablespoon garlic powder
• 1 tablespoon dried oregano
• 1/2 tablespoon kosher salt plus more for seasoning
• 2 tablespoons olive oil
• 10 green chard leaves ribs removed, roughly chopped, 4 1/2 to 5 cups
• salt
• pepper
• 1/4 cup chevre fresh goat cheese

1. Preheat the oven to 350 degrees F.
2. Meanwhile, in a large bowl, combine pork, bread crumbs, milk, basil, garlic powder, oregano and salt, mixing until well incorporated. Divide mixture evenly into 8 rough patties, about 3 inches across, and set aside.
3. In a medium skillet over medium heat, warm olive oil. Add chard, season with salt and pepper, and cook, stirring occasionally, until chard is tender, about 3 minutes. Remove from heat.
4. Spoon chard evenly onto 4 of patties, leaving a 1/2-inch border around edges, then top each with 1 tablespoon chevre. Top with remaining 4 patties. Seal edges of each patty "sandwich," then gently form sandwiches into balls.
5. Arrange meatballs on a non-stick rimmed baking sheet and bake until the internal temperature is 160 degrees F., 40 to 45 minutes.
6. Remove from the oven and let rest for 3 minutes before serving.

ground pork, breadcrumbs, milk, basil, garlic, oregano, kosher salt, olive oil, chard, salt, pepper, goat cheese

Taken from www.yummly.com/recipe/Stuffed-Pork-Meatballs-2249696 (may not work)