Lamb Meatballs with Lemon Broth and Rainbow Chard

Meatballs are one of our favorite things to customize—we love switching up the varieties of meat, herbs, and spices, always with awesomely delicious results.
Total Time40 mins
Course: Main Course
Cuisine: Greece
Keyword: Beef, Lamb
Servings: 2
Calories: 600kcal


  • 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. Rinse all produce. Stack chard and thinly slice crosswise, keeping stems and leaves separate. Cut the carrots crosswise on a diagonal into ½-inch slices. Roughly chop dill leaves, removing the stems.
  • Halve lemons. Peel onion and cut into small dice. Line a baking sheet with aluminum foil.
  • In a large bowl, combine spice mix, ¼ cup onion, 1 egg, ½ teaspoon salt, and pepper as desired.
  • Pat beef and lamb dry with paper towel and add to bowl with aromatics. Mix well using your hands, then form into 10 equal balls, about 1 inch thick. Arrange meatballs on prepared baking sheet, spacing apart as much as possible.
  • On a separate baking sheet, toss carrots and chard stems with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Transfer both baking sheets to oven and roast until carrots are tender and meatballs are golden brown and cooked through, 9-12 minutes.
  • While meatballs cook, heat 2 teaspoons olive oil in a medium pot over medium-high heat. When oil is shimmering, add remaining onion and cook until softened, 3-4 minutes.
  • Add chicken stock and 1 cup water and bring to a boil over high heat.
  • In a large bowl, whisk together cornstarch and juice of 1½ lemons until dissolved. Save remaining lemon to brighten a glass of water.
  • When broth is boiling, reduce heat to medium high, then gradually pour lemon-cornstarch slurry into pot, use gloves and to avoid splattering.
  • Stir in peas, chard leaves, and roasted carrots and chard stems. Season with ¾ teaspoon salt and pepper as desired.
  • Divide lemon broth between serving bowls.
  • Top with Greek lamb meatballs, garnish with dill, and dig in!

Photo credit and inspiration: plated,