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
- 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
- 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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