Wash the wheat groats and drain, then add salt to it and leave aside.

After 1 hour, knead the wheat groats with your hands or use a food processor, until it becomes dough like

To prepare the filling, fry the onions in olive oil until soft then add in the ground meat, pepper, black pepper and salt.Stir for 5 minutes.

Divide the wheat groats dough into walnut-sized pieces and roll into balls.

With your finger make a hole in the middle of the ball and widen the hole by turning the ball and pressing it in your palm. Make sure the thickness of the shell is the same on all sides.

Fill with about 2 teaspoons of filling and seal the sides together forming an oval shaped kibbehball or flat circular shape, set aside and repeat with the rest of the dough and filling.

To prepare the sauce: fry the onion in vegetable oil until it’s golden, then add in the swiss chard, tomato, red pepper and salt. Pour 3 cups of water and bring to a boil.

Drop the kibbehballs into the sauce, you can add a little bit of water if the sauce is too thick. Boil for 15 minutes.

Sprinkle with dried mint before serving.