35 Min

• 1 lb Ground Beef
• 8 Small Radishes, trimmed, halved lengthwise
• 1 bunch Rainbow Chard, leaves torn
• ¾ oz Parmesan, finely grated (about ¾ cup)
• 4 Garlic Cloves, 2 finely grated, 2 thinly sliced
• 3 Tbsp Bread Crumbs
• 3 Tbsp Olive Oil, divided
• 1 Egg, lightly beaten
• 1 Onion, finely chopped
• 1 tsp Dijon Mustard
• 2 Tbsp Mayonnaise
• 1 Tbsp fresh Lemon Juice
• Sea Salt & Pepper

Heat oven to 350 degrees. In medium sauté pan, heat 1 tablespoon olive oil over medium heat. Add onion and large pinch sea salt and cook 5 minutes, stirring frequently, until onion begins to soften and lightly caramelize. Add minced garlic and cook another 5 minutes, until both onion and garlic are soft and golden brown. Set aside to cool.
In large bowl, combine ground beef, mayonnaise, dijon mustard and bread crumbs. Gently stir to combine, but do not overmix. Using your hands, work in egg and browned onions and garlic, until just combined.
Shape mixture into 1 1/2-inch meatballs. Place on rimmed baking sheet, spacing 2 inches apart. Bake meatballs 20–25 minutes, until lightly browned on top and cooked through.
Meanwhile, heat 1 tablespoon oil in large skillet over medium-high. Add sliced garlic and cook until golden; spoon out garlic and set aside. Add remaining oil and radishes and cook 5–7 minutes, tossing occasionally, until golden and crisp-tender. Add chard and cook until just wilted. Stir garlic back in and remove pan from heat. Take meatballs from oven and add to pan with chard and radishes, along with their juices. Toss to combine and serve.