This homemade Lamb Meatballs with Lemon Broth and Chard recipe is made from mixed of varieties of meat with herbs and spices, baked and served in with a lemon sauce. Meatballs were used from ancient times first found evidence in some of the earliest known Persian cookbooks.  

Lamb Meatballs with Lemon Broth and Chard

These meatballs are mixed of varieties of meat with herbs and spices, with baked light in texture with a lemon sauce.
Total Time40 mins
Course: Main Course
Cuisine: Greece
Keyword: Beef, Lamb
Servings: 2
Calories: 600kcal

Ingredients

  • 5 oz swiss chard
  • 1 yellow onion
  • 1 tbsp cornstarch
  • 8 oz carrots
  • 1 tbsp Mediterranean spice mix
  • 1/4 cup peas
  • 1/4 dill dill
  • 10 oz ground beef and lamb
  • 16 oz chicken stock
  • 2 lemons
  • ½ tsp kosher salt
  • black pepper
  • 1 tbsp olive oil
  • 1 egg

Instructions

  • Preheat oven to 450° F. prepare a baking dish with baking sheet at the bottom.
  • On a large cutting board slice the chard into length pieces and keep separated the leaves and stems. Cut the carrots into slices.
  • Chop the onion into small pieces and chop the dill.
  • Halve lemons. P. Line a baking sheet with aluminum foil.
  • In a large bowl, mix well ¼ cup onion, 1 egg, spice mix, season with ½ tsp salt, and pepper.
  • Add the beef and lamb to the bowl and mix well with your hands. Form the mixture into 2-inch in diameter meatballs and place on the baking dish.
  • Prepare a second baking dish with baking sheet, where you put the chard stems and carrots, sprinkle with 1 tbsp olive oil, and season with ¼ tsp salt, and pepper.
  • Place both baking dish in the oven and bake for until the meatballs are golden brown and carrots are tender.
  • Over medium-high heat place a pot with 2 tsp oil with the rest of the onion and saute until translucent.
  • Increase the heat and add 1 cup water with the chicken stock and reduce it after it starts boiling.
  • In a large bowl, dissolve juice of 1½ lemons with cornstarch and slowly pour the lemon-cornstarch into pot.
  • Mix the the roasted carrots, chard stems with peas, chard leaves, and season with salt and pepper.
  • Add the Greek lamb meatballs, sprinkle some freshly chopped dill and serve.

Inspiration and adaptation: theviewfromgreatisland.com, saltskitchen.net, silkroadgourmet.com

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