Cook rice and corn with some salted water appropriately in a pot and keep warm to serve later, serving as a bed for the meatballs and chimichurri.
How to Make the Chimichurri
Combine all chimichurri ingredients in the bowl and process with a food processor or an immersion blender until smooth. Transfer to a jar or air-tight container and chill until meatballs are ready.
How to Make the Meatballs
In a medium bowl combine garlic, green onions, cilantro leaves, Swiss chard and combine thoroughly with the crushed red pepper flakes, oregano, salt, ground pork and ground beef.
Using your hands, mix until well-combined, but don’t overmix. Using a portion scooper or spoon, shape into balls. Heat oil in a skillet over medium heat, making sure to evenly coat the bottom of the skillet.
Add meatballs and cook, stirring occasionally, until nicely browned and cooked through. Remove from skillet and drain on a paper towel-lined plate. Serve with plenty of fresh chimichurri.