  Tender meatballs with slow cooked rainbow chard and brussels sprouts.&amp;nbsp;    Chop chard and sprouts nicely, cook in a little olive oil and s+p while you make the meatballs. Combine 1 lb. ground sirloin, pork or turkey with chopped zucchini, an egg, any herbs you feel like, s+p, grated carrot and red pepper, form into balls.&amp;nbsp;Heat olive oil in pan and sear the meatballs for about a minute on each side. Add sauce to pan (you can either make sauce like  this &amp;nbsp;(no cream), or add jarred sauce, my favorite is  Rao's  marinara). Let simmer on medium-low for 20 minutes. Add to chard and brussels.&amp;nbsp;  